Rinse Kabuli chana thoroughly and soak in ample water overnight, or for at least 8 hours.
2
Drain the soaked Kabuli chana and transfer to a pressure cooker. Add fresh water to cover and 4 grams of Salt. Cook for 6-7 whistles until the chana is tender but still holds its shape. Set aside.
3
For the chole masala, heat 50 grams of Cooking oil in a deep pan over medium heat. Add Cumin seeds, Black cardamom, Cinnamon stick, Cloves, and Bay leaf. Sauté until fragrant, about 30 seconds.
