Firstly soak the dried chickpeas overnight in water or for 8-9 hours.
Next day pressure cook the soaked chickpeas adding the whole spices mentioned above with black salt or salt and tea bags or tea leaves wrapped tightly in a muslin cloth.
Pressure cook for 8-10 minutes or till the chickpeas are completely cooked.
Strain the chickpeas and reserve the stock along with the whole spices. Discard the tea leaves or the tea bags.
making onion tomato masala
In a large pan or a large kadai, heat oil. Add the chopped onions. Fry till golden brown.
Add slit green chilies and fry for a minute.
Add the chopped tomatoes and chopped ginger and saute the tomatoes till they become soft and mushy.
making amritsari chole
Add the cooked chickpeas (chole) and saute for 5-6 minutes.
Add all the spice powders, stir and saute for a minute.
Now add the strained stock about 2.5 to 3 cups to the chole. If the stock is less you can add some water.
Keep the whole mixture on fire and simmer till the curry thickens a bit.
When the gravy thickens, add some julienned ginger to the gravy.
Check the salt and seasonings and add more if required.
Stir and serve amritsari chole hot garnished with coriander leaves along with some bhatura, naan, pooris or even steamed basmati rice.
Notes
The spices can be adjusted as per your preferences.
This recipe can be doubled or tripled.
You can also use canned chickpeas instead of dried chickpeas.