Soak the kabuli chana/chickpeas for overnight or at least 6 hours. You do not need to do this step, in case you are using chickpeas from can (ready to use).

Drain well and put the kabuli chana, baking soda, 2 bay leaves, 1 cinnamon stick, turmeric powder, tea bags and 1 teaspoon of salt in a pressure cooker. Add 2 cup of water and pressure cook for 3-4 whistles. Once the pressure is released, take out the tea bags and keep aside the boiled chickpeas.

Heat 2 tablespoon of oil in a deep pan, and add the cumin seeds. Once they crackle add dried red chillies, black cardamom, bay leaves and sauce for 1 minute.

Now add the onions and sauté on a medium flame for 1 to 2 minutes.

Add the coriander powder, chilli powder, salt and chole masala, mix well and sauté on a medium flame for 1 minute. Now add grated ginger, chopped tomatoes and green chillies and saute until the mixture start loosing oil.

Add the boiled chickpeas and 1 cup of water, mix well and cook on a medium flame for 10 minutes, stirring occasionally. Once the gravy reach your desired consistency switch off the flame and add garam masala and mix it well.

Garnish with ginger julienne, slit green chilli, chopped coriander and tomato wedges and serve hot with naan or rice.