• Rinse the chickpeas many times before soaking them in water for 8 to 9 hours, or overnight.
• In a pressure cooker, boil the soaked chickpeas for 10 to 15 minutes with the entire spices, black salt, water, and tea bag. The chickpeas should be pressure cooked for a few more minutes if they are not fully cooked.
• You may also create a bouquet garni by tying all the spices together in a muslin bag and adding it to the chickpeas.
• After cooking, drain all the water from the chickpeas. Take out and throw away the tea bag and spices.

For Making Pindi Chole

• Oil should be heated in a skillet before adding the minced or crushed ginger and garlic.
• Sauté for a few seconds until the raw ginger-garlic fragrance is gone.
• Ensure that the heat is on low, or turn it off. Then incorporate all of the ground spice powders: chana masala, garam masala, dried mango, red chili powder, and coriander powder.
• The ground spice powders should be mixed well and sautéed for one minute over low heat. Don't let the ground spices burn.
• Incorporate the cooked chickpeas into the masala mixture.
• After seasoning, add salt. If necessary, add extra salt or spice powder to the seasoning.
• On a low heat, let the chickpeas to simmer in the masala for 5 to 7 minutes. Stir occasionally.
• Lastly, combine the chickpeas with the lemon juice. You can alternatively serve lemon wedges with pindi chana in place of the lemon juice that is added at this stage.
• With naan, bhatura, puri, paratha, kulcha, or even roti, serve hot pindi chole along with onion rings, green chilies, and lemon wedges.