Punjabi chole cooked with tea leaves, gives a dark color to the chole. Usually it's served along with poori or batura or roti. I have used mustard oil to cook chole, but if one doesn't prefer mustard oil, then use ghee or any other vegetable oil.
1/2 tsp - red chili powder
2 big - Onion, chopped
1.5 tsp - Jeera /cumin seeds
2 ) Prepare the masala's - First prepare the dry masala's. In a pan dry roast the ingredients listed for garam masala on low heat till the spices release a good aroma and the jeera is well roasted. Powder the spices in a blender and set aside. Then powder the second masala mix and set aside. Then grind to a smooth paste all the ingredients listed for masala -1 and set as side.
4 ) Once the oil separates, add, red chili powder, coriander powder, black salt, and the prepared garam masala powder. Stir and fry for a few seconds. Then add the cooked chana and water. Cover and cook for 5 to 10 minutes on low heat. Adjust salt to taste.
5 ) Now open the lid and add powdered masala -2 mix, stir and cook for few more minutes. Turn off the stove and garnish with coriander leaves and serve with onion rings, green chili, lemon wedges.
Serve hot with batura/ poori or roti.