Boil the soaked chickpeas with chana daal and a tea bag until the chickpeas are soft. Add a little salt and turmeric to the water as well.
The chickpeas would appear slightly darker in color because of the tea bag.
Add ghee to a pan and add the green chilies. Saute for a few seconds.
Add baby leaf, cardamom, cinnamon and cloves. Saute for 15 seconds and add Ginger garlic paste.
Once the raw smell of ginger garlic paste vanishes, add the pureed onions. Cook for around 5-7 minutes until it turns light brown in color.
Add the Red chili powder, Turmeric powder, salt, garam masala, cumin powder, fennel powder, Amchur powder and Coriander powder. Saute and mix well. Add a little water if it looks too dry and cook for 2-3 minutes till the masala releases oil.
Add the Tomato puree and mix well.
Add the boiled chick peas.
Add a cup of water and coriander leaves. Cook till everything blends well the curry reaches its desired consistency.