Soak chole overnight in enough water in a large vessel to give them space as it will double in size after soaking.

Wash thoroughly before and after soaking.

In a pressure cooker add chole, salt, bay leaf, cinnamon, cloves, cardamom, star anise, peppercorn, gooseberry (amla) and water.

Cook for 1 whistle on high and 4 whistles on low flame or until done (approx. 20 mins.).

Open the lid only when steam is released by itself.

Discarc the whole spices. Keep separate the amla.

Heat mustard oil till smoking point. Switch off the flame and let it cool a bit.

To it add onion puree and cook for 3-4 mins. on a medium flame.

Next add, freshly grounded ginger garlic paste. Grate boiled amla and add.

Cook on a low flame till it turns brown in colour.

Slide the masala to a corner, add ghee and let it heat.

To flavour the masala, add turmeric powder, red chilli powder, coriander powder and salt to taste.

Mix everything well and cook for about 2-3 mins. Make sure the spices do not burn.

Add fresh tomato puree and mix well.

Cover and cook on a medium flame for about 5-8 mins. Stir once/twice in between.

Uncover and cook till it starts to leave oil from sides. It should turn dark red on colour and stop sticking to the back of spatula.

Add boiled chole along with water. Discard whole spices.

Give everything a nice mix.

Next add, garam masala powder, kasuri methi powder and amchur powder.

Mix everything well and let it boil.

Cover and let it simmer on a low flame for about 5-6 mins.

If you prefer the thicker consistency, mash chole a bit from the back of the spatula.

Garnish with coriander leaves for the added freshness.

Mix well. Serve hot.