Soak chickpeas in water overnight or atleast for 6 hours.

Take them in a pressure cooker, add salt, one teabag(optional) and water and pressure cook them until they are just tender or upto 1 whistle.

:- Take care not to overcook.

Drain the water and separate 2 tbsp of cooked chickpeas.

Blend this into into a thick, smooth paste with little water.

Heat 1 tsp of peanut oil or ghee in a large pot over medium heat.

Splutter mustard seeds and cumin seeds.

Add onion and cook until translucent.

Add the tomatoes and cook on high heat, until the tomatoes soften and turn mushy, stirring in between.

To this add tomato sauce, cooked chickpeas, pureed chickpea paste, chana masala powder, salt, red chilly powder, turmeric powder and 1 glass of water. Stir to combine.

Raise the heat and bring this mixture to a boil.

Reduce the heat and simmer, partially covered for about 20 mins or until slightly thickened.

:- Taste and adjust the seasoning.

Add finely chopped fresh coriander leaves and lime juice.