Soak kabuli chana overnight.
Add little water to the soaked chana, tie tea leaves in a piece of cloth and put it in water and then boil the chana until soft and dark in colour, strain and keep aside.
Cut onion and Heat up oil mix in bayleaf, stir fry until golden brown in colour.
Mix in ginger, garlic paste and slit green chillies, stir for some time, then mix in cut tomatoes, red chilli powder, coriander powder, turmeric powder, chana masala and cumin powder, stir fry for some time.
Mix in boiled chana and approximately 1 cup of water and stir fry till chana gets coated with the thick masala.
Sprinkle garam masala and salt mix well and serve hot.
Servings 2