Wash and soak white chickpea in enough water (about 5 cups ) for 6-8 hours or overnight.
Boil the chickpea awith 2 tea bags and a teaspoon of salt, a teaspoon of oil, and all the whole spices. Cook for 5-6 whistles in a pressure cooker. If using a saucepan cook until chickpeas are sofy..
Heat oil in a big wok, add cumin seeds and kasuri methi . Sauté for 1 minute.
Add garlic and ginger, stir it in oil and add onion and green chilly slits. Sauté till nicely golden in color.
Now add all spices and salt, mix well.
Add chopped tomatoes and cook till oil comes out from edges. Frequent stirring is required.
Transfer the cooked chickpeas over the masala along with the water. Let it cook on low heat for 15-20 minutes till all spices and masala are mixed together and a nice thick gravy formed.
Garnish with coriander and ginger sticks.
Serve hot with Butter Naan or Poori.
Notes
You may use canned chickpeas as well.
Use a pinch of baking soda to make the chickpea cook fast and soft.