Dry roast cumin and anardana seeds till nice aroma rises, and grind it to a coarse powder, Set aside. Soak chana overnight and pressure cook with enough water along with tea bag, cinnamon and cardamom for 6-7 whistles. Drain water and keep chana aside. Reserve drained water. Heat oil in a pan add onion, ginger garlic paste and green chilies saute till golden brown.

Add the tomato puree, roasted powder, red chili powder, garam masala powder and required salt. Saute till raw smell leaves. Then add reserved boiled water.

Allow it to boil for few minutes. Once it becomes thick like a semi thick gravy add the cooked chana.

Add amchur powder , give a quick stir and let chana absorb the gravy well. Garnish with chopped coriander leaves and switch off. Add lemon juice while serving along with onion rings.

Serve hot with phulka / poori.