Ingredients

• One and a quarter cup - Kabuli chana (soak overnight in plenty of water)
• 1 tsp - tea leaves (tied into a small muslin cloth to form a pouch)
• 1 bay leaf
• 2 capsicums, chopped
• 1 tomato, chopped
• 2 whole green chillies, slit lengthwise
• 1 stalk- curry leaves
• 1/4 tsp - cinnamon-clove powder
• 1/2 tsp - Garam masala
• 1 tsp - Chole Masala
• 1 tsp - coriander seed powder
• 1/2 tsp - chilli powder
• 1/4 tsp - turmeric powder
• 3-4 pinches asafoetida powder
• 1/2 tsp - cumin seeds
• juice of 1 lemon
• salt to taste
• 2 tbsp - oil
• 1 tbsp - Ghee or butter
• Grind to a paste:
• 2 tbsp - boiled chana
• 1 tomato
• 1 tsp - coriander leaves
• 1 sprig mint leaves
• 1/2 cup - water in which chana was boiled
• 1 bay leaf (which was cooked with chana)

How to Make Chole Masala with Capsicum

• Add bay leaf and the tea pouch to chana before pressure cooking.
• Pressure cook soaked chana till very soft, but not mushy (at least 5 whistles).
• Drain, but save water; do not discard.
• Heat oil in a heavy pan.
• Add capsicum and tomatoes, and stir fry for 2 minutes.
• Add ground paste, stir it, and cook till oil separates.
• Add all the dry masalas, salt and 1 cup of water that was drained from the chana.
• Allow to come to a boil, add chana, and let it resume boiling.
• Simmer till gravy is almost dry and remove from fire.
• Pour into serving dish.
• Before serving, temper as follows:
• Heat ghee in a small pan.
• Add cumin seeds and asafoetida, and allow it to splutter; add chillies and curry leaves.
• Add the lemon juice and 1/4 cup of water that was drained from the chana. Pour immediately over chana, and mix gently to blend a little.
• Serve hot with slices of bread, parathas, or bhaturas.