Wash and soak chana overnight in 4 cups of water.
Boil the soaked chana in 3 cups of water with salt, bay leaf, cinnamon stick, black cardamom, cloves, black pepper, and tea powder/ tea bags.
Let the cooker whistle 3 times and let it simmer for 2 minutes and then switch of the flame.
Now open the lid and wash chana with filter water to remove tea and drain all the excess water.
Heat butter/ghee/oil in pan. Add cumin seeds and when the cumin seeds sprinkle, add ginger garlic and green chilli paste and saute nicely.
Now add chopped onion and saute, till it becomes golden.
Add red chili powder, turmeric, and coriander powder and mix it well.
Now add tomato puree and saute until oil comes out.
Then add drain and cooked chana. Add some water as per your quantity. Mix it well.
Lastly add salt, cumin powder, garam masala, and chana masala.
Mix it well and cook for 15 to 20 minutes in low flame.
Last add lemon juice.
Serve hot and garnish with onion rings and coriander leaves.
Serve with bhature or lachha parantha or namkeen parantha or rice.
