Chole masala {for jain}

Ingredients...

[1] 1 1/4 cup kabuli channa (soak overnight in plenty of water)

[2] 1 tsp. tea leaves (tied into a small muslin cloth to form a pouch)

[3] 1 bay leaf

[4] 2 capsicums chopped

[5] 1 tomato chopped

[6] 2 whole green chillies, slit lengthwise

[7] 1 stalk curry leaves

[8] 1/4 tsp. cinnamon-clove powder

[9] 1/2 tsp. garam masala

[10] 1 tsp. chole masala

[11] 1 tsp. coriander seed powder

[12] 1/2 tsp. chilli powder

[13] 1/4 tsp. turmeric powder

[14] 3-4 pinches asafoetida powder

[15] 1/2 tsp. cumin seeds

[16] juice of 1 lemon

[17] salt to taste

[18] 2 tbsp. oil

[19] 1 tbsp. ghee or butter

Grind to a paste:

[1] 2 tbsp. boiled channa

[2] 1 tomato

[3] 1 tsp. coriander leaves

[4] 1 sprig mint leaves

[5] 1/2 cup water in which channa was boiled

[6] 1 bayleaf (which was cooked) with channa

Method:
Add bayleaf, tea pouch to channa before pressurecooking, Pressurecook soaked channa till very soft, but not mushy (At least 5 whistles). Drain, but save water, do not discard. Heat oil in a heavy pan. Add capsicum, tomatoes, stirfry for 2 minutes. Add ground paste, stir and cook till oil separates. Add all dry masalas, 1 cup water which was drained from channa. All to come to a boil, add channa, allow to resume boiling. Simmer till gravy is almost dry, and remove from fire. Pour into serving dish.

Before serving, temper as follows:

Heat ghee in a small pan. Add cumin seeds, asafoetida, allow to splutter, add chillies and curryleaves. Add lemon juice, 1/4 cup water which was drained from channa. Pour immediately over channa, mix gently till to blend a little. Serve hot with slices of bread, parathas, or bhaturas.

-: Thank You :-