Chole

1. Soak 1 lota (cup) channa/chole overnight or for 4-5 hours
2. Cut 1 small onion long, take 4 pods of garlic, some smashed ginger, 1 long chilli. Also take 2-3 lavang, some lavang patta, 4-5 black pepper pods. Put these alongwith the soaked chole into a container. Add water (at least 2 and 1/2 lotas) and 1 teaspoon salt and put the container in the pressure cooker and cook.
3. Cut 2 onions, 6 pods of garlic, 1 piece of ginger, 2 green chillies and grind into paste in mixie
4. Put 1 teaspoon oil in tawa and fry the above paste till brown.
5. Puree 3 tomatoes in mixie. Add the tomato puree to the brown paste and continue to fry. Fry the tomato puree till it becomes dark red.
6. Add chole with the water, and the boiled/mashed onion/ginger/garlic/peppers which were kept with the chole in the pressure cooker
7. Add chole powder (2 teaspoons), garam masala (1 teaspoon) and chilli powder (1 teaspoon). Add 1/2 teaspoon jeera powder.
8. Cook one low flame for 10 mins
9. Switch off gas, add coriander leaves and cover.
10. Serve after 15 mins