Soak chickpeas in four cups of water overnight.

Pressure cook chickpeas with salt and the tea bag for twenty minutes or until soft and completely cooked.

Drain the cooked chickpeas and reserve the cooking liquid.

Discard the tea bag.

Mix together coriander powder, cumin powder, red chilli powder, turmeric powder and amchur.

Dry roast cumin seeds till dark brown. Dry roast anardana and grind to a powder along with roasted cumin seeds

Heat four tablespoons oil in a kadai, add slit green chillies and ginger-garlic paste. Keep stirring.

Add the mixed spice powder and stir-fry for half a minute. Stir in half cup of the reserved cooking liquor and cook for two minutes.

Add the cooked chickpeas, salt to taste, one cup of reserved cooking liquor and cook on high heat for three to four minutes, stirring occasionally.

Top it with tomatoes, sprinkle garam masala powder, roasted cumin and anardana powder.

Heat the remaining oil to smoking point and pour over the prepared chickpeas. Stir well, adjust seasoning and serve hot.

Garnish with coriander leaves & Julian ginger or onion rings.