Soak chickpea in water for 4 hours. Boil chickpea in a pressure cooker upto 5 whistles. Add tea bag in boiling chickpea. Tea bag is added to give it a darker look. Switch off the flame.
Heat oil in a karahi. Add cumin seeds and when cumin seeds splutter put finely chopped ginger and garlic and stir for two minutes. Add chopped onion and fry till golden brown.
Add tomato puree and stir well till oil leaves the karahi.
Now on a griddle roast all whole masale and then grind it.
Now add roasted karahi masala and grinded dry masala in chickpea cooker and pressure cook for another 5 minutes. Switch off the flame.
When pressure releases open the lid and transfer the chickpea in a serving bowl garnished with chopped coriander leaves. Serve hot with chapatti or rice. No
