Spicy Channa Masala / Spicy Chole

• 2 black cardamom pods
• 3 cloves
• 14 teaspoon cumin seed
• 14 teaspoon fennel seed
• 12 inch cinnamon
• 2 pieces mace
• 1 star anise
• 1 teaspoon mango powder
• 1 teaspoon coriander powder
• 2 teaspoons chili powder
• 2 cups chickpeas
• 2 black tea bags
• salt
• 3 tablespoons oil
• 1 onion
• 3 -5 green chilies
• 1 medium tomatoes, chopped
• 1 teaspoon ginger-garlic paste

1. Chop the onions, green chillies and tomato.
2. Soak the chick peas in water for 6 hrs or overnight, rinse it and cook it with salt and the tea bags.
3. If using canned chickpeas, drain the liquid, rinse it, add 1 cup of water and 2 teabags and cook it in low heat till the chick peas gets the tea flavor and colour.
4. Roast and grind the first seven spices.
5. Combine the above ground spices with coriander powder, mango / amchur powder and chilli powder.
6. Add 1 tbs of oil in a pan and stir in the combined spices and cook in low heat for few minutes.
7. Remove from stove and keep it aside.
8. Heat oil in a pan, fry the onions and green chillies till the onion turnes soft golden brown.
9. Add the ginger garlic paste and fry for few minutes, add the tomatoes and fry till the tomatoes are soft.
10. Take 3 tbs of the cooked channa and the cooked onion mixture and grind it to a fine paste.
11. Combine the cooked channa, the ground spices, ground channa and onion mix and the fried onion and green chilli, If the channa masala is dry, add 1/2 cup of water.
12. Cover the pan and reduce the heat and let it simmer till the oil separates and the raw smell no longer remains.
13. Transfer the chole to a serving bowl and garnish with onion, coriander leaves and lemon wedges.
14. Enjoy it with baturas and poories.

black cardamom pods, cloves, cumin, fennel, cinnamon, mace, anise, mango powder, coriander powder, chili powder, chickpeas, black tea bags, salt, oil, onion, green chilies, tomatoes, gingergarlic

Taken from www.food.com/recipe/spicy-channa-masala-spicy-chole-484269 (may not work)