n  nn n n Wash and soak chickpeas over night in warm water.n n Next morning, pressure cook chickpeas with 1 teaspoon salt, 2 star anise and 2 1/2 cups water. If you don't have pressure cooker, then don't worry, you can boil them in a big pot with 4 cups of water, salt and star anise. Make sure you cover it with a lid and boil them for at least for 40 minutes until they become soft and tender.n n If you have cooked them in pressure cooker, don't drain excess water from chick peas and same with the pot process. Excess water will help to make aromatic taste of authentic chhole and make gravy thick.n n In a wide pan, heat oil and add cumin seeds.n n Add hing and then onion. Saute chopped onion until translucent.n n Add ginger paste and green chili paste and saute for 30 seconds.n n Add chopped tomato paste and saute until oil separates from gravy (blend and make saucy paste of tomatoes) n n Now add salt,red chili powder, turmeric, coriander powder, jaggery, amchur powder and mix well in gravy and stir for 2-3 minutesn n Now add chickpeas into gravy and stir for 7-8 minutes until gravy become thick.n n Add chana masala and garam masala and stir again.n n Garnish with chopped coriander and serve hot with bhatura, rice, naan or paratha.n nnn  n