Wash and soak the chole overnight in 4 cups of water. They will increase in size, so soak in ample water.

Next morning, drain the water from the chole and transfer them to a pressure cooker with 3 cups of water. Take 7-8 whistles to cook chole, they should become soft and easily get mashed by fingers. Take more whistles if required.

Add onion slices, garlic cloves, and ginger in a grinder jar. Ground it into a smooth paste and keep it aside.

Heat 4-5 tablespoons of oil in the kadhai. Add cumin seeds, asafoetida [hing], and finely chopped green chili to it. saute it for a minute.

Now add ground onion, garlic, and ginger paste to it. Let it cook until the onion turns golden color and the oil starts to separate from it.

Meanwhile, chop the tomatoes into large pieces, add them to a grinder, and ground them into a smooth paste.

Once the onion is cooked, add 2 teaspoons of chole masala, 2 teaspoons of red chili powder, 1 teaspoon of garam masala, and 1/4 th teaspoon of turmeric powder to it. and saute it for a couple of minutes.

Now, add tomato puree to it and mix well. let it cook for 7-8 minutes on medium flame.

Meanwhile, drain the cooked chole. Take 2 tablespoons of chole in a small bowl and mash it with the help of a spoon.

Once tomatoes are cooked, add cooked chole and mashed chole to it and mix well. Mashed chole helps to give thick consistency to chole gravy.

Now add 2 cups of water, salt, and finely chopped coriander to it. let it cook for 3-4 minutes on low flame. And serve the hot chole masala gravy.