Step-by-step recipe:
▪️Wash and Soak 250 gms chickpeas overnight, drain water.
▪️In a pressure cooker add chickpeas, whole spices(2 bay leaves, 2 inch cinnamon, 4 cloves, 3 green cardamom, 2 black cardamoms and some black peppers) 1 tea bag, salt and water. You can also add a pinch of soda. Pressure cook till you get 4-5 whistles.
▪️Remove the whole spices and the tea bag. Keep aside.
▪️Heat oil in a pot, add cumin seeds. Let them sizzle.
▪️Add 3 grated onions, sauté until it turns light golden.
▪️Add 1 tbsp ginger garlic paste, sauté until raw smell goes away.
▪️Add tomato purée and mix.
▪️Add salt and turmeric powder, cook until the oil separates.
▪️Add chilli powder, coriander powder and cumin powder. Sauté for 2 minutes.
▪️Add chole masala and kasuri methi. Sauté for a minute.
▪️Add boiled chickpeas and reserve the stock. Mix everything well.
▪️Add 1 cup reserved stock and water. Mix everything well.
▪️Bring it to a boil. Cook for 10 minutes.
▪️Add ginger julienne, green chillies and some chopped coriander leaves. Mix everything well.
▪️Serve hot with poori.
