1. Soak 80 – 100 gm Chholey overnight. Boil Chholey for 10 minutes on high flame and then for 10 – 15 minutes on low flame in Water inside pressure cooker. Keep them aside.
2. Heat 50 ml Refined Oil in kadhai on high flame and add 1 teaspoon Jeera, 1 piece Onion finely chopped, 1 teaspoon Turmeric Powder, 4 tablespoons Tomato Puree, 1 cup Water, 1 teaspoon Dhani Pure Chholey Masala, 1 piece slit Green Chilli, 1 teaspoon Ginger Garlic Paste, Iodised Salt, 80 – 100 gm boiled Chholey kept aside, a pinch of Lemon Juice and freshly chopped Coriander Leaves.
3. Slow heat this kadhai for 10 minutes.
4. Serve hot after garnishing with chopped fresh Coriander Leaves and fresh Green Chilli.

(Note: This dish is for 2 persons)