Punjabi Chole cooked with tea leaves, gives a dark color to the chole. Usually it's served along with poori or batura or roti. I have used mustard oil to cook chole, but if one doesn't prefer mustard oil, then use ghee or any other vegetable oil. IngredientsTo cook Chana500 gram - Kabuli chana, soaked overnight2 tsp - Tea leavesSalt to tasteOther ingredients1/2 tsp - red chili powder1 tsp -