To Boil
250 grams Chole (Chickpeas)
1 teabag ( this is used to give the black colour)
4-6 Pieces Kali Ilaichi
Salt to taste
Black Salt 1 teaspoon ( use as desired or mix half of white salt and half of black salt)

3-4 Green Chillies - finely chopped
2-3 Tomatoes - finely chopped
1 piece Ginger - finely chopped
2-3 tsp Green Corriender - finely chopped
1 Onion - finely chopped
1/2 tsp Mangopowder (aamchur)
1 Tbsp Garam Masala
Red Chillies to taste
2 tsp dry Corriender
100 gms Table spoon Ghee
2 pieces Bay Leaves

For Dry Spices ( Masala)
1/2 teaspoon Garam Masala
6 pieces Clove
1 piece Cinnammon
1 tsp Black Pepper
1 tsp. Jeera
1 tsp Coriander seeds
2 tsp Anardana

1. Soak Chole (Chickpeas) in water to soak overnight.
   
2. Take a pressure cooker ( or use a normal vessel for boiling) and add Chole, tea bag,sal and Black Elaichi and add lots of water and boil for 10 minutes in the pressure cooker ( 30 minutes in a normal vessel). DO NOT OVERCOOK .If you overcook Chole it will end up like a starchy paste.
   
3. After cooking discard the teaback.
   
4. On a Tava or a frypan , roast all dry masala and make a rough powder out of that and keep aside.
   
5. In a separate pan heat oil and add bayleaves and then fry the onions till golden brown.
   
6. Add Garam Masala and tomotoes and fry and then add all the Chole ( keep the water seperately ) in the pan and mix well for 2 minutes.
7. Add the dry Masala which you have already roasted on a pan.
   
8. Add water in which you boiled the Chole earlier.
   
9. Let it bring to a boil and then let it simmer for 10 minutes.
   
10. If the curry looks too thick then add some water.
    
11. Mash some of the chole by pressing it with a spatula to give it a thick consitency like thick cream.
    
12. Garnish it with chopped coriander. Green chillies halves.
    
13. Red onions soaked in vinegar are an excellent accompaniment with Chole.