This is a never fail recipe. People went crazy when ever I tried this recipe. They usually say I make one of the best chhole.  So you must try this. 

The punch in this recipe is due to the use of roasted and powdered 'anardana' (Dried pomegranate seeds), and 'jeera' (Cumin seeds).

The anardana add a tinge of sweetness along with slight sourness, and I prefer this to the use of amchoor (Dried mango powder). The other difference is that it has a dark, almost blackish colour which comes automatically  because of anardana.

Ingredients

Chickpeas ( kabuli chane ) soaked overnight 4 cups

pomegranate seeds( anardana)
2.5 tbsp

Cumin seeds ( jeera) - 2 tbsp

Coriander Powder - 2 tbsp.

Red chilli powder- 1 tsp.

Grated garlic- 1 tbsp

Green chillies slit 2

Ginger grated 1"

vegetable oil   1/4 cup

Onion chopped fine.  2 medium

Coriander leaves 3 tbsps

2tbsp- chana masala(MDH)

Method

🔸Cook the chickpeas  for 6 whistles in the cooker with enough water alongwith salt.

🔸Cook for another 15 minutes on reduced fire and remove. Set aside for the cooker to cool off.

🔸Heat a frying oan on slow flame Dry roast anardana and when the  aroma starts coming add jeera and rost till it also gets rosted and gives aroma.  grind the mixture to the fine powder. Set aside.

🔸Heat oil. Add ginger, grated garlic and green chillies cook for about 30 seconds.

🔸Add the onions and  fry till onion are transparent.

🔸Add salt, channa masala, a pinch of turmeric, chilli powder and coriander powder.

🔸Add the anardana - jeera mix and fry till the onion turns black and the mixture dry.

🔸Add the chickpeas alongwith the liquid and cook till the liquid evaporates, mixing occasionally.

🔸Remove from fire . Garnish with lemon wedges, slit green chillies and coriander and serve hot with chapati, poori or bhatoora.

🔸The chana will become black on its own no need to add amla ot tea leaves.