Amristari Chole : My first attempt

Chole is a staple punjabi / north indian dish that can be relished with pooris, rotis, rice etc. One variety is made out of kabuli channa / konda kadala / chickpeas (white). Different state gives this dish its own flavor and one such commonly available is "Amristari Chole".

Ingredients:

• White Channa (Chickpeas) : 1 cup (Soaked over night)
• Tea Bag                             : 1 (optional - for this attempt I didn't use it)
• Black Salt                          : 1/2 tspn
• Salt                                    : 1/2 tspn 
• Big Cardamom (badi ilaichi) : 2-4 (Optional)

       For Dry Masala

• Jeera                            : 1 tspn
• Black Pepper               : 1 tspn
• Coriander Seeds          : 1 tspn
• Clove                          : 4-6 pieces
• Cinnamon                    : 1 piece
• Anardana                     : 2 tspn
• Garam Masala             : 1/2 - 1 tspn

        Other Ingredients:

• Green Chillies : 3-4 Chopped
• Ginger            : 1 piece chopped
• Onion             : 1 big finely chopped
• Tomatoes       : 3-4 small chopped
• Red Chillie powder: 1-1.5 tspn (per your taste)
• Coriander powder: 2 tspn
• Bay Leaves     : 1-2 small
• Ghee               :1-2 tbspn
• Coriander        : Finely chopped to garnish
• Oil                   : 2 tbspn (To Cook)
• Aamchur (Mango Powder) : 1 tspn
• Lemon             : 1 medium (for juice)

Method:

• Soak Chickpeas overnight. Remove water and pressure cook the chickpeas along with tea bag (optional), black & white salt. Ensure that the chickpeas are not overcooked but well boiled
• If you use tea bags, remove it after boiling the chickpeas. Strain the water and keep it aside.
• In a kadai, dry roast all masala mentioned under "Ingredients -> Dry Masala". Roast it till it becomes dark such that it gives a darker shade to the cooked channa. Make a nice powder of this
• In a kadai (or same pressure pan), add oil. As soon as it heats, add bay leaves. Then add chilly, ginger, onion and fry till golden brown
• To this add garam masala and tomatoes. Cook for 2 mts till it mixes well with all masala
• To this add the grounded masala powder. 
• To this add aamchur, salt, coriander powder, chillie powder and enough water to cook the chickpeas (you can add water as rqd. Some prepare this as semi-gravy while some make it solid)
• Mash some chickpeas to make it a bit thicker
• Allow this to cook for 5-7 mts in medium flame
• Add some ghee and then garnish with coriander leaves
• Remove from fire and add lemon juice before serving

Serve it with rotis, pooris, white rice etc. Btw, I forgot to mention a key point. My Little princess who otherwise is a bit finicky with her food loved this. She in fact requested it to be saved for her dinner as well:))