Take a pan and add ghee or oil to it. Once the oil/ghee becomes hot, add cumin seeds & hing. Once the cumin seeds crackle, add green chilllies and grated ginger. Saute them.
Now add red chilli powder, coriander powder, black pepper powder, white pepper powder, black salt, roasted cumin powder.Mix them gently and cook for 30 seconds on low flame.Now add tomato puree and cook for a few minutes.
When the puree starts releasing oil/ghee, add kasuri methi.Pour the prepared gravy in the cooker having chole and mix very well.
Bring it to your desired consistency. If the quantity of water is less then add some more water.Take 1 whistle on high flame so that the masala mixes well in the chole. Switch off the flame.
Add tamarind sauce(Imli ki chutney) and lemon juice to it for having sweet-sour taste and mix well.Garnish with ginger julians, coriander and mint leaves and serve hot with rice, puri, bhatura, aloo tikki, naan, kulcha.