Chhole

5 cup Kabuli chana
1 cup Oil
2.5 tsp Cumin seeds
2.5 tsp Mustard seeds
5 tsp Ginger
5 tsp Garlic
5 large onions, finely chopped
2.5 tsp coriander powder
5 tsp red chilli powder
2.5 garam masala powder
1.25 tsp haldi

1/4 tsp Heeng
5 large tomatoes
2 tbsp Amchoor or half cup imli paste
5 tbsp Ghee
1/2 tsp ground Cinnamon
1/4 tsp ground Cloves
15 Green chillies


Coriander leaves
Onion rings

Ingredients
2 cup chickpeas/chana

8 Tbsp ghee
  2 large onion, chopped
 2 tsp cumin seeds
2 tsp mustard seed
  2 tsp ground turmeric
1/4 tsp asafoetieda/heeng
  A bunch of coriander, chopped (for garnishin)
 3 tsp garlic clove, finely chopped or ground, fresh   

3 tsp ginger, finely chopped or ground to paste
 2 tsp ground coriander
 2 tsp chili powder
  2 tsp garam masala
  4 medium fresh tomato(es), chopped

 2 tsp khataai and/or 1 tsp ground anaardaana/ or 1 tbsp imli paste, or according to taste

4 tbsp ghee
1/2 tsp ground cinnamon
  1/4 tsp ground cloves
   8 hot green chillies

Instructions

1. Pressure cook the chickpeas till soft (1 whistle and 20 minutes on low flame for chana soaked overnight)
2. Heat oil in a heavy bottomed pateli. Fry the onions till light golden, strain and set aside in a plate
3. Add cumin seeds and mustard seeds to the oil. Allow to crackle and splutter. Add ginger, garlic, and asafoetida. Add all dry masala, except cinnamon and clove (powdered).
4. Stir well, add tomatoes and cook till oil separates.
Drain chickpeas, add to the pateli and stir well. Add the khatai/imli extract.
Mix and cook for about 15 minutes. Keep aside.

In a small saucepan, heat ghee and add the powdered cinnamon and clove and chopped green chillies.
Let pop a bit, then add to the pateli with the chana. Add the fried onion bits. Stir mix.
Garnish with dhanya and onion rings