Rinse the chickpeas thoroughly and soak them in water with a pinch of baking soda for 7-8 hours.

Drain and rinse the chickpeas, then add them to a pressure cooker with fresh water. Place all the whole spices and tea leaves in a small cloth pouch (potli), add it to the cooker, and cook the chickpeas until soft.

Once the chickpeas are cooked, remove the spice pouch and drain the chickpeas.

Chop the tomato and onion. Slice the green chilies and ginger into thin, long pieces. Finely chop the cilantro.

Add all the spice powders, some of the ginger and chili slices, roasted kasuri methi, and ghee to the chickpeas. Mix well.

Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add the onion and sauté for 5 minutes. Add the tomato and cook until soft.

Add the spiced chickpeas to the pan and mix well. Pour in the reserved chickpea cooking water. Mash a few chickpeas with a spoon to thicken the gravy. Cook for 2 minutes.

Transfer the chole to a serving bowl. Garnish with chopped cilantro and serve.