Wash the Kabuli Chana and soak in 3-4 cups of water for 6-8 hours.
Drain the water and add the chana in a pressure cooker along with 4 cups of water, tea bags and 2 tsp salt.
Pressure cook until chana are softened.
Remove the pressure from heat and keep aside.
Dry roast the ingredients for Chole masala until they are slightly browned and fragrant.
Remove the pan from heat and let the ingredients cool.
Grind the spices to make a fine powder.
Keep the chole masala aside.
Heat mustard oil in a pan.
Once the oil is hot, add onion and fry until golden brown.
Add ginger, tomato and green chilli and cook for 3-4 minutes.
Add the chole masala, turmeric powder and red chilli powder and cook for 2-3 minutes. Now add little water if the masala is too dry.
Now add cooked chana along with the water in which it was boiled. Discard he tea bag.
Mash a few chana using the back of a ladle.
Adjust the salt and water.
Cook for 10-12 minutes on medium heat.
Add tamarind paste and mix well.
Cook for another 5-6 minutes.
Garnish with fresh coriander and ginger juliennes.
Serve hot with kulcha or Roti.
Try to make Chole Masala fresh each time. It gives a fabulous taste to this dish. However, if you have made a big batch, store it in an airtight container for up to a month in a cool and dry place.You can use canned chickpeas to make this curry. Make sure to rinse well before adding in the gravy.