Clean and soak the gram in plenty of water for 12-15 hours.
Add the black cardamom, half the ginger sliced and salt to the gram and
cook it in a pressure cooker for 1 hour. There should be 1 cup of gravy
remaining in it. Drain the gravy and keep aside to cool.
Heat dalda ghee or oil well and lightly fry sliced gren chillies and
remaining ginger. Add mango and coriander powder and mix well. Add the
gram and cook until ghee starts separating. Pour the gravy kept aside
and mix well.
When the gravy is quite thick and masala sticks to the gram, sprinkle
spice powder. Mix well and take off the fire.
In the meantime, mix about one large lime size tamarind with 2 cups
water and cook until it is quite thick. Strain and keep aside.
Garnish cholai with onion rings and serve with tamarind pulp.
Ingredients: 2 cups kabuli chana
2 black cardamoms
2 tsp salt
1 cm cube ginger
3 or 4 green chillies
1 cup oil, ghee or dalda
4 tsps mango powder (amchur)
4 tsps coriander powder
2 tsps mixed spice powder
1 or 2 onions cut in rings
1 cup thick tamarind pulp