KHATEE- MEETI CHOLA

U need:

Kabuli chola(chick peas) : 2 cups
tomatoes: 1medium sized
ginger: 2" piece ( ground to paste)
green chillies: 3 slit
chola masala: 2 tsp
amchur powder: 1 tsp
dhaniya-jeera powder: 1 tsp
red chilli powder: 1 tsp
jaggery syrup: 1/4 cup (to 1/4 cup boiling water add 2 tsp jaggery,stir well and strain)
cloves,cinnamon,cardamom: 2 each
tea bag: 1
salt to taste
coriander leaves: 2 tsp
tamarind paste: 1/2 tsp
oil: 3 tablsp

Method:
1. Wash and soak chick peas overnight. Next day pressure cook with 2&1/2 cups water,tea bag,cinnamon,cloves and cardamom, 1/2 tsp ginger paste and 1/2 tsp cooking soda.(3 whistles)
2. Heat oil in a kadai/frying pan. When hot add the chopped tomatoes and saute well.Add the ginger paste and 2 tablsp of water. Continue stirring. Slit green chillies and add to the tomato.Saute.
3. Open the pressure cooker remove the condiments and teabag and drain the excess water to a cup. Add the drained chickpeas to the cooking tomato paste. Continue stirring.
4. Put in chilli powder,amchur, chola masala, dhaniya-jeera powder and stir well for 6 mins.
    Mix in the jaggery syrup and salt. Add the tamarind paste.Stir. Add the drained water to the cooking chola and simmer with a lid covered for 5 to 6 mins till the gravy thickens and the chola is cooked well with the masalas.
5. Garnish with coriander leaves and serve hot with rotis ,pav or fresh bread.

Note: One Indian dal enjoyed by everyone is chick peas and it  can cooked in umpteen ways.This delicious recipe was taught to me by a friend long time ago and I have added a few extra ingredients to make a different wonderful dish.
Thank you friend who taught me the original method.
Enjoy!!Bon Appetitie!!!!!!!!!!