Soak the chickpeas in water for 8 hours.
Wash the chickpeas with water, add them to the cooker, and also add salt.
Whistle in the cooker, 3 whistles on high heat and 2 whistles on low heat.
Put 2 teaspoons of tea leaves and half a glass of water in a pan and give it to the gas.
Boil tea leaves.
Sieve the tea water with a sieve
And pour that water into the cooker.
Now take big cardamom, black pepper, bay leaves, cloves, green cardamom.
Put gas on the pan.
Add 3 tsp of oil.
Now add cumin seeds and when the cumin starts crackling, add black pepper,
Green cardamom,
Add bay leaves and big cardamom.
Add chopped onions and green chillies to the kadai / pan.
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Fry the onion until light brown.
When the onions are roasted add chopped tomatoes and turmeric powder.
Add some salt and stir,
Then put the lid on the Kadai / pan.
Cook tomatoes.
When tomatoes are cooked,
Then add coriander powder and chhola masala and grama masala to it.
Cook the spices and if the spices are too dry in oil, then cook the spices by adding 4 teaspoons of water to cook the spices.
Add 1.5 glasses of water and salt as per taste.
Let the vegetable boil.
Add half a teaspoon of Amchur powder and half a teaspoon of red chili powder to the vegetable and allow the vegetable to cook on low heat for 7 minutes.
Turn off the gas after cooking the vegetables,
Add green coriander leaves over the vegetable.
Serve hot chickpeas with puri or rice.