Ingredients 

• 250 grams Kabuli channa 
• 50 grams Rajma
• 2 tsp tea powder
• 2 pieces clove
• 1 piece cinnammon
• 1/2 tsp black pepper
• 2 green chillies 
• 1 piece ginger
• 1/2 tsp eating soda
• Salt 
• 3 Tbsp Annardana paste
• 1/4 tsp Mangopowder 
• 1 Tbsp Garam Masala
• 3 Boiled medium sized potato
• 1 good size Tomato - chopped
• 2 spoon ghee

For Masala 

• 1 bayleaf 
• 2 spoon mustard seed
• 2 spoon jeera
• 1 spoon fenugreek seed 
• 2 clove
• 1 full red chilli 

Method  

• In a pan, dry fry all masala ingredients. Put it in mixer, make dry masala. 
• In a big vessel put water - add eating soda, salt ---- now add kabuli channa and rajma. Soak this over night. 
• Next morning in that same water drop a small pouch containing tea leaves. 
• Now cook it, till channa and rajma becomes soft. 
• When cooked discard the tealeaves pouch. 
• Prepare a another dry-wet paste out of cloves, cinnammon (dalchini), black pepper, two green chillis and ginger. 
• Mix this dry-wet fine paste with cooked channa and rajma. 
• This masala is just mixed not kept in flame. 
• Take a especially iron kadaye or deep pan, pour leftout water from cooked channa and rajma, now keep the pan to flame. 
• Now add that dry Masala, garam masala, annardana paste, amchur powder, blackpepper powder to that leftout water. 
• Sim down the flame to in between low and warm. 
• Cook all ingredients till water evaporates and masalas stick to the channa and rajma. 
• In the pan itself spread the cooked chole to corners, make a space in center of pan. 
• In a separate regular pan heat the ghee till you see smoke 
• Pour this ghee in the center space in iron deep pan, and cover it with chole. 
• Warm it with closed lid for a while. 
• Decorate it with potato, tomato, longcut green chilli.