Pressure cook the chickpeas along with aamlas, tea bag, cloves, peppercorns, cinnamon, bayleaf, elaichi, baking soda and salt.
Make sure you have added enough water to the pressure cooker, such that the chickpeas are well immersed in it. Pressure cook till soft ( about 6-7 whistles)
Once pressure cooked, discard the tea bag, cloves, peppercorns, cinnamon, bayleaf and elaichi. Take a ladleful of the chickpeas along with the four pieces of aamla and grind it to a smooth paste. Keep aside.
Make a puree of tomatoes, ginger and chilli. Keep aside.
Heat the oil. Add asafoetida. Add cumin seeds. Let it splutter.
Add coriander powder, garam masala, chilli powder and turmeric powder. Give it a good mix.
Add the tomato puree mixture. Stir till oil seperates from masala.
Add channa masala powder and aamchur powder. Mix well. Add pressure cooked channa along with its water. Mix.
Add the channa and aamla paste. Stir well.
Cover and cook for 5 minutes.
Check consistency of gravy. Add water if required.
Garnish with coriander leaves and it’s ready to serve.