Soak the chickpeas in 2 cups of water overnight or atleast for 4-6 hours
Post soaking, pressure cook until soft (but not broken)along with the tea bag,after discarding some water
Once steam had subsided, take off the chickpea from the cooker and discard the water and tea bag
Purée the tomato and onions using some water
Heat oil in a wok
Add the tempering ingredients one by one
Add the ginger garlic paste and sauté for a few seconds
Add the onion-tomato purée now
Mix and add the dry spices except garam/chole masala powder
Mix well and cook covered until oil separates
Once done, add the cooked chickpeas and salt
Mix well and sauté for 5 minutes on medium heat
Now add warm water and bring to a boil
Once boiling, reduce heat and cook covered until desired consistency is reached
Once done, finish off with chole/ garam masala powder and coriander leaves
Mix well and take off heat
Serve warm with julienned ginger accompanied with bhaturas/pooris/parantha.. etc
Tip:the tea bag is to provide the chole the dark brown colour and can be avoided if not available
Copy and paste the link on your browser for the video recipe : https://youtu.be/hai-1xOz-Yy9I
