Kabuli chana chole

Ingredients-

Kabuli chana /chickpeas - 450gram
Chopped onion -2 medium
Chopped tomato -2 large
Garlic paste- 2 tablespoon
Ginger paste-11/2 tablespoon
Red chili powder-1​/2 tablespoon
Turmeric powder-1​ tablespoon
Cumin powder 11/2 tablespoon
Coriander powder -1 tablespoon
Amchur powder -1/2 tablespoons
Kasuri methi -1/2 tablespoons
black pepper-1/2 tablespoon
Green Chilli - 1 to 2
Bay leaf - 2
Asfoetida (hing) -1 pinch
Cinnamon -1 stick

Cloves -4

Cardamom - 4
Salt to taste
Mustard Oil  5-6 tablespoon
Water -as required

METHOD-

• Soak  the chickpeas /kabuli chana overnight in enough water or for 6 to 7 hours 
• Drain it from water and rinse it
• Take a pressure cooker add chickpeas ,4 cup water and a little bit of salt and pressure cook until you get 4 whistle
• You can check whether chickpeas get soft or not by pressing them finger
• If it mash ,it's means chickpeas cooked properly ,if not then again cook more 2 whistle.
• Heat oil in kadahi.
• Add bay leaf, cloves, cinnamon, cardamom and when they start to  crackle then add chopped onion and saute until it get golden brown then add chopped tomato ,green chilli  salt  and cook it properly then add ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder,black pepper,asfoetida, coriander powder, salt ,amchur powder ,kasuri methi and some amount of water and stir it until oil come out on the side of masala and add boiled chickpeas and saute it properly and add water to make a gravey thin
• serve it with pudi