Soak the kabuli chana in water overnight.
In the morning add 1 tsp jeera, 1 stick cinnamon and a tea bag in the drained and rinsed kabuli chana.
Add salt and a pinch of cooking soda add sufficient water and transfer to a pressure cooker.
Cook for 3-4 whistles. Switch off the gas and let the pressure drop naturally.
Meanwhile, dry roast on a low flame the khus khus, patri, jeera, badisheep and pepper corns till you get a fragrance. Set aside.
Grind the onions, 1 or 2 tomatoes, ginger, garlic, coriander and pudina with the roasted masala.
Fry in oil the tejpatta, add ground masala and fry till the oil separates.
Add the tomatoes and boiled chana.
Add dry mango powder and chole masala.
Garnish with chopped coriander and lime.
Serve hot. We had it with chapati/rotti.