Punjabi Chole Masala with Chana Masala Powder

Dry roast coriander seeds, star anise, bay leaves, cloves, black peppercorns, fennel seeds, dry red chilli, shah jeera, carom seeds, cinnamon stick, green cardamom, and black cardamom in a pan on low to medium heat for 2-3 minutes.

Cool the roasted spices and transfer to a mixer jar.

Add black salt, degi mirch, turmeric powder, dry mango powder, fenugreek seeds, and asafoetida.

Grind into a finely coarse powder.

Soak chole overnight. Drain the water in the morning.

Add water, dry amla, and salt to the chole. Shift to a pressure cooker and cook until 4-5 whistles.

Transfer to a heavy-bottom pan, add chana masala and anardana powder. Cook for 6-10 minutes on medium heat until the water evaporates and masala coats the chole.

Heat ghee, add carom seeds and ginger juliennes.

Add the tempering to the chole.

Add lots of coriander leaves.

Top with onion rings, tomato slices, green chillies, and lemon slices.