Ingredients:

To pressure cook:

• 1 kg white chickpeas (chana)
• 3 tea bags
• 2½ teaspoons salt
• ½ teaspoon soda
• 15 cups water

For gravy:

• ½ kg onions (about 5 onions), finely chopped 
• 7-8 green chilies, slit
• 3-inch ginger, grated
• 15 cloves garlic, finely chopped
• ½ kg tomatoes (about 5 tomatoes), finely chopped
• 2 tablespoons chole masala
• 2 tablespoons salt
• 10 tablespoons oil

Instructions:

1. Soak white chickpeas overnight in enough water to cover them.
2. Drain, put chickpeas in the pressure cooker, add tea bags, salt, soda and 15 cups water to it.
3. Pressure cook on high heat until 3-4 whistles occur.
4. After that lower the heat to medium and let the chana to cook for another 10-12 minutes. 
5. Remove the cooker from heat and allow it to cool down. Remove teabags from cooked chickpeas.
6. Take a wok or large pot, heat oil on medium heat.
7. Add onions and chilies, fry the onions until they are light golden brown in color.
8. Now add ginger and garlic and cook for 3-4 minutes.
9. Add tomatoes and cook on low heat till oil separates. 
10.  Now add chole masala, salt and chickpeas to the masala and mix well.
11.  Cover the pot and let it simmer at medium-low flame for around 10 minutes.