Soak the chana overnight and boil it with whole spices, black salt and tea bag in the pressure cooker for 15-20 mins. Drain the chana and remove the spices and the tea bag.

In a pan, heat oil and garlic ginger paste until raw aroma disappears.

Sauté the spice powders (garam masala, red chilli powder, coriander powder) on a low flame.

Add the boiled chana and salt. Mix well. Check the seasoning. Add more if required.

You can also add a dash of lime to the dish. Serve with bhatura, naan or roti.