Ingredients vegetarian 4 servings

• 2 cups chhole (soaked overnight)
• half onion cut lengthwise
• 2 tomatoes diced
• 4-5 green chillies cut length wise
• 1 tbsp Ginger and garlic paste
• 1/2 tsp turmeric
• 2 bay leaves
• 2 cardamom
• 2 cloves
• 1 cinnamon stick
• 1 tsp fennel seeds
• ½ tsp chilli powder optional
• 3 tbsp coconut paste
• ½ cup sour cream (optional)
• 2 tbsp oil
• few pudina leaves(optional) 
• Corriander leaves/cilantro for garnish
• Salt to taste

Directions

1. Heat the oil in a pessure pan and fry all the spices- bay leaf, cardomom, clove, cinnamon and fennel.
2. Add the onions and green chillies and fry till golden brown followed by ginger and garlic paste.
3. Add the tomatoes and fry till soft.Add the turmeric powder and chilli powder if you want it spicy
4. Add 4 cups of water followed by the chhole(can even use the cooked tinned ones) or even pre cooked chhole
5. Add the coconut paste and the sour cream followed by pudhina and pressure cook for ten minutes.For pre cooked chholes just cook without pressure for ten minutes. 
6. Garnish it with cilantro and serve hot with roti, paratha, rice, idli or dosa

Tip: For all the calorie concious people, the sour cream can be substituted with low fat yoghurt. It has the same richness and taste!!!

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