Soak chickpeas overnight,boil with tea bag for 10 minutes in a pressure cooker till soft.Discard tea bag.
Drain choley and reserve water for further use.Heat oil/ghee in a pan,add ajwain and hing,add ginger,garlic and onion also,fry till golden.Add red chilli powder,coriander powder and turmeric powder,stir.Add salt.cook for 2minutes on low flame.
Add choley masala and amchur powderAdd tomato puree,mix.Add choley,mix, add some reserved water.Cook for 2minutes.
Add choley,add reserved water and cook for 15-20 minutes on low flame.
Adjust gravy,add kasuri methi.
Take out in serving dish,garnish with ginger julianans.Serve withbhature/parathe/naan.
