Kadai Chole - Dry Chickpeas Masala with Capsicum
Ingredients
1 cup Kabuli Chana (White Chickpeas) , Soaked Overnight
2 Onions , diced in chunks
1 Green Bell Pepper (Capsicum) , diced in chunks
4 cloves Garlic , finely chopped
1 inch Ginger , finely chopped
2 Green Chilli , Slit
1 Tomato , Pureed
1 Cinnamon Stick (Dalchini)
3 Cloves (Laung)
1 Bay leaf (tej patta)
1 Black cardamom (Badi Elaichi)
1 teaspoon Coriander Powder (Dhania)
1/2 teaspoon Cumin powder (Jeera)
1 teaspoon Kashmiri Red Chilli Powder
1/2 teaspoon Amchur (Dry Mango Powder)
1/2 teaspoon Garam masala powder
1/2 teaspoon Ajwain (Carom seeds)
2 tablespoons Ghee
Salt , to taste

To begin making Kadai Chole Recipe, first wash and soak the chickpeas for 6 hours or overnight in water.
Cook the chana in the pressure cooker along with salt and 3 cups water for about 30 minutes until soft. 
Heat ghee in a large kadai on medium heat; add the ajwain, onions, ginger, garlic, green chilli, cinnamon, cloves, cardamom, bay leaves and saute until the onions softened.
Add the capsicum and stir fry the capsicum on high heat until the capsicum is just about soft. It should retain its green colour.
Stir in the tomatoes,and all the dry masalas - Coriander Powder, Red chili powder, cumin powder, garam masala powder, amchur powder and salt.
Give it a stir and finally add the cooked chana masala into the kadai. Add a little more ghee at this stage and cook the Kadai Chole along with the masalas until it gets well coated with the spices.
Keep heat on low and cover the pan and cook the Kadai Chole for about 5 minutes minutes till all the flavors blend well with each other and turn off the heat.
Check the taste and adjust the salt and spices accordingly. Once done, transfer the Kadai Chole to a s serving bowl and serve hot.
Serve Kadai Chole with Mixed Vegetable Handi, Pudina Tawa Paratha and Mooli Raita Recipe for a perfect weekend dinner. You can also add a Gobi Biryani, Dal Makhani and a Moong Dal Halwa and make a perfect north indian menu for parties