Best Chole Masala

Ingredients:

Kabuli Channa / Chick Pea - soaked overnight
Oil (I prefer Mustard oil)
Bay leaves, Cloves, Cinnamon, etc
Mustard seeds
Onion - 2, Finely chopped
Tomatoes - 2, Finely chopped
Kopra / dry coconut scrapings - 1/2 cup
Ginger-garlic paste
Turmeric powder, Chili powder, Coriander powder, Salt and Garam Masala / Chole powder

Instructions:

• Heat 2 tbsp oil in a Pressure cooker, add bay leaf and other spices
• Immediately add mustard seeds and when it splitters add chopped onion and ginger-garlic paste - saute 
• When the raw smell vanishes, add kopra / dry cocounut scrapings and fry well for few mins
• Later add chopped tomatoes - cook until its kindof mashed within
• Add all the masalas ingredients and Salt - mix well
• When it starts leaving oil at the sides, add soaked Chick peas, saute for few mins till the masalas are mixed well with the channa
• Add 1 or 2 cups of water, cover the lid and let it whistle 3 times
• When the pressure is out, adjust the taste and consistency of the gravy (if you want to add salt or masala or water). If adding anything let it boil for few mins after that.
• Garnish with chopped coriander leaves, squeeze few drops of lemon juice in it and serve piping hot with Poori/Paratha/Rice