Ingredients:

1½ cups Kabuli channa, soaked overnight 
3 dry amla/awla 
salt to taste 
1 pinch tea leaves 
4 tomatoes 
2 teaspoons cumin/jeera 
2 teaspoons oil 
2 green chillies, chopped 
2 onions, chopped (optional) 
3 teaspoons ginger-garlic paste (optional) 
2 teaspoons garam masala 
2 teaspoons dhania powder 
2 teaspoons jeera powder 
1 teaspoon chilli powder 
1 tablespoon pomegranate/anar powder 
2 tablespoons kuthmir, chopped 

Preparation:

Pressure cook 3 cups of water, Kabuli channa with tea leaves, amla & salt tied in muslin, for 4-5 whistles. Drain. 
Puree 3 tomatoes. 
Heat oil. Saute jeera, green chillies, onion, ginger-garlic paste and pureed tomatoes. 
Add garam masala, jeera, dhania, chilli and anar powders. 
Add channa. 
Heat oil add chopped tomato. Add to channa mixture. 
Cover and keep for 5 minutes. 
Garnish with corriander. 

Serve with puris.