For Masala: In a pan, fried dry all masala ingredients such as bay leaf, mustard seed, zeera, fenugreek seed and red chillies. Put it in a mixer and ground to powder.
In a big vessel pour water, eating soda and salt. Add Kabuli channa and Rajma. Soak over night or minimum of 12 hrs.
In a small pouch, mix a drop of water with tea leaves. Cook channa, rajma mix with tea leaves pouch until soft. Discard tea leaves pouch when cooked.
In a small bowl, add garlic, cinnamon (dalchini), black pepper, 2 pcs. green chillies and ginger; mix all together until paste. Add cooked channa and Rajma. Stay away from high temperature.
In a deep pan or iron wok, pour left-out water from cooked channa and rajma into boil. Add dry masala, garam masala, annardana paste, aamchur powder and black pepper powder; simmer for 3 - 5 minutes.
In a food processor, add 1/4 of channa and Rajma; mix together until paste. Then, cook for 5 minutes.
Cook all ingredients until masala stick to channa and Rajma.
In the pan itself spread cooked chhole to corners, make space at the center of pan.
In separate regular pan, heat ghee until you smoke. Pour ghee at the center space of the iron wok; cover it with chhole. Warm it with closed lid for a while. Garnish with potato slices, tomatoes and long cut green chillies.