Soak the chick peas for 8 hours or overnight.
Take a small piece of muslin cloth. Put the tea leaves, cinnamon and black cardamom and tie up.
Drain the water off the chick peas and transfer to a pressure cooker.
Add enough water to cover the chickpeas. Add salt and the bundle.
Cover and cook till the chickpeas is cooked through.
Remove the bundle from the cooked chickpeas.
Take 1/4th cup of the cooked chickpeas and mash them. Keep aside.
Drain the water and keep aside for later use.
Heat a pan.
Put all the ingredients meant for roasting. Roast till a wonderful aroma comes and the ingredients turn dark in colour.
Once cool, transfer to a grinder and grind to a fine powder. Keep aside.
Heat oil in a pan.
Add the bay leaf, green chilli and ginger paste and saute for a few seconds.
Add the chopped onion and saute till they turn translucent.
Add the chilli powder and mix well.
Add the chopped tomatoes and cook till oil separates.
Add the ground powder and mix well.
Add the cooked chickpeas and mix well.
Add the reserved liquid and mix well.
Tip in the mashed chickpeas.
Mix well and add more water as required.
Simmer till you get the consistency of your liking.
Switch off heat and transfer to a serving dish.
Garnish with chopped Onion, coriander leaves, lime and green chilli. Serve with any bread of your choice.