PREPARATION

1. In a bowl, add 300 grams chickpeas, 1 litre water and soak for overnight.
2. Take a muslin cloth, add 2 teaspoons tea leaves, 5 pods cloves, 1 pod black cardamom and make a potli of it.
3. Take a pressure cooker, add the soaked chickpeas, 1.3 litres water, 1 teaspoon salt, prepared potli and cover it with lid.
4. Cook until you hear 4 - 5 whistles.
5. Open the lid and remove the potli from it.
6. Remove it from heat and keep aside.
7. Take a pan, add 1/2 teaspoon cumin seeds, 1/2 teaspoon coriander seeds, 1/2 teaspoon fennel seeds, 1 kashmiridry red chili, 1 cinnamon stick, 5 pods cloves, 2 pods green cardamom, 1 pod black cardamom, 1/2 teaspoon black peppercorns, 2 bay leaf and dry roast for 3 - 5 minutes on medium heat.
8. Remove it from heat and transfer this into a blender, add 1/2 teaspoon dry fenugreek leaves, 1 teaspoon dry mango powder and blend it into a fine powder.
9. Take a heavy skillet, add 100 grams onions and cook until it turns golden brown in color.
10. Add 1 bay leaf, 1 teaspoon ginger, 1 teaspoon garlic and stir well.
11. Then, add 200 milliliters tomato puree and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 1 teaspoon green chili, 1 teaspoon salt, 1/4 teaspoon turmeric, 1/2 teaspoon red chili, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder and mix it well.
14. Now, add the cooked chickpeas and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Add 1 teaspoon dry mango powder, blended masala and mix it well.
17. Cover it with lid and cook for about 10 - 15 minutes on medium heat.
18. Open the lid and give it a nice stir.
19. Add 1 tablespoon coriander and mix it well.
20. Add 1 teaspoon dry fenugreek leaves and mix it again.
21. Cook for another 3 - 5 minutes on medium heat.
22. Remove it from heat.
23. Garnish with ginger.
24. Serve hot.