• Soak 1 cup dry chickpeas (chole) in water for 7-8 hours or overnight.
• Once soaked, they double in size. Drain the water and wash the chole (chickpeas) a couple of times.
• Transfer the chole (chickpeas) into a pressure cooker bowl. Add 1 1/2 cups of water.
• Add whole spices, 7-8 black peppercorns, 1-inch cinnamon stick, 4 cloves and 1 bay leaf.

To Brew The Tea

• Add 1 cup of water to a pan, add 2 teaspoons of loose tea leaves and let the tea come to a boil. (You can also use 1 tea bag instead of brewing the tea, add the bag to the soaked chole before you pressure cook).
• Strain the tea directly into the soaked chole (chickpeas).
• Pressure cook chole for 10-15 whistles.
• Cooked chole (chickpeas) are ready. They should be soft but still retain their shape.

Let's make the Curry

• Heat oil in a pan. Add 4 green cardemon pods and cumin seeds. Let cumin seeds sizzle a bit.
• Add finely chopped onions and saute for 5 minutes.
• Add finely chopped green chillies and a teaspoon of ginger-garlic paste.
• Cook onions till they turn golden brown in colour.
• Add tomato puree. (You can also add chopped tomatoes instead or canned tomatoes).
• Cook this onion-tomato mixture till it leaves oil from the edges.
• Add spices, coriander-cumin powder, red chilli powder, turmeric powder, chole masala powder, amchur powder (dry mango powder) and salt to taste.
• Mix well. Add 1/4th cup water to prevent spices from burning.
• Add cooked chole (chickpeas).
• Add water in which chickpeas were cooked, this gives that nice brown colour to the curry.
• Add water as per the consistency you require.
• Let the curry come to a boil. Cover and let the curry simmer for 10 minutes on low to medium flame.
• Lastly, add a teaspoon of garam masala and a teaspoon of kasuri methi (dry fenugreek powder).
• Add finely chopped coriander leaves. While serving squeeze lemon juice and serve hot.
• Garnish with ginger julliens & finely chopped green chillies. Serve hot with bhature, butter naan, tandoori roti or jeera rice.