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Soak the chickpeas overnight and transfer them to a pressure cooker with water, tea bag, cinnamon, bay leaf, salt and baking soda
Close the lid and cook the chickpeas for 2-3 whistles on medium low flame
Remove the cinnamon stick, bay leaf and tea bag, and keep the chickpeas aside
Heat oil in a wide kadai and add the whole spices, then add onions and sauté until golden brown
Add ginger garlic paste and sauté, then add tomatoes and green chillies and cook until soft and mushy
Add turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala and salt, and mix well
Add the cooked chickpeas and water
Close the kadai and cook the curry for 10 minutes on medium flame
Add anardana powder, kasuri methi and ghee
Mix well, turn off the stove and transfer to a serving bowl
Garnish with chopped coriander and ginger juliennes
Serve hot with freshly made pooris or bhature