Chole my style

Soak kabuli chana/ white chole overnight, pressure cook in the same water, don't discard the water in which you soak the pulses or rice, as then you lose water soluble vitamins, especially Vit. B. Also when you cook, avoid using soda, as it takes away the vitamins from the food, also when you fry pakodas. I soaked about 1 cup of chana. for that you can see that I used 3 medium sized onions, 5 tomatoes, 2" ginger pieces, garlic pearls about 10-12, 1 tbsp coriander seeds, 2 green chilies.
1/2 tsp turmeric powder  chili pdr 1 tsp or to taste, chana masala 2 tsp
salt to taste,    3 tsp oil      1 tsp jeera.
grind onion, tomatoes, ginger, garlic, coriander seeds, green chilies well. Heat oil in a heavy bottomed pan, add jeera/cumin seeds, once it cracks, add the ground gravy, like you can see in the picture below the onion, tomatoes etc, with turmeric, chili pdr, fry it well till thickens on low flame, can be done in microwave also with chana masala.the oil that you've used should come on top, then only the gravy will taste good. This goes true for rajma or anything else that you use similar gravy. Once it thickens to the consistency in the picture below, then add the cooked chana with water & salt to taste. let it simmer on low heat for about 10-15 minutes. Remove & garnish with fresh coriander leaves.
ps- this goes well with roti, batura, bread, rice, can have with dosai also.