Wash and soak chickpeas in sufficient water overnight. Tie tea leaves in muslin cloth to form a bundle. Wash and cut tomatoes into 4-6 pieces. Wash, remove stems and slit green chillies. Peel ginger, garlic and grind to a fine paste.
Drain the water from the chickpeas; add 6-8 cups water, salt and tea leaves tied in muslin. Pressure cook for 20 minutes or until soft and completely cooked. Drain the cooked chickpeas and reserve the cooking liquor.
Mix together coriander powder, cumin powder, red chilli powder, turmeric powder, and amchur. Dry roast cumin seeds till they turn dark brown. Dry roast anardana and grind to a powder alongwith roasted cumin seeds.
Heat 4 tablespoons oil in a kadai, add slit green chillies, and ginger-garlic paste. Stir-fry briefly. Add the mixed spice powder and stir-fry for 1/2 minute. Stir in 1/2 cup of the reserved cooking liquor and cook for 2 minutes.
Add the cooked chickpeas, salt to taste, 1 cup reserved cooking liquor and cook on high heat for 3-4 minutes, stirring occasonally. Top it with tomatoes, sprinkle garam masala powder, roasted cumin and anardana powder.
Heat the remaining oil to smoking point and pour over the prepared chickpeas. Stir well, adjust seasoning and serve hot.
