Place the Dried Chickpeas in a large bowl, cover with cold Water and add a pinch of Baking Soda; if you like a deeper, darker color and a hint of tannin, add a strong brew of Black Tea or a tea bag to the soaking water. Soak for 8–12 hours or overnight.
Drain and rinse the chickpeas, then transfer them to a pressure cooker or heavy pot. Add fresh water to cover by 2–3 inches along with a Bay Leaf, a Cinnamon Stick, a Black Cardamom, a couple Green Cardamom, a Clove or two and a few Black Peppercorn. Cook until the chickpeas are tender but still hold shape (about 20–25 minutes in a pressure cooker after it comes to pressure, or 1–1.5 hours on the stovetop). Reserve the cooking liquid.
Heat 2–3 tablespoons of Oil in a wide skillet over medium heat. Add 1 teaspoon of Cumin Seeds and let them sizzle briefly until fragrant and lightly browned.
Add finely chopped Onion and sauté until golden brown, then stir in minced Garlic, grated Ginger and slit Green Chili; cook for 2–3 minutes until the raw smell disappears and everything is soft.
Add chopped Tomato and cook until the tomatoes break down and the oil begins to separate from the masala. Then stir in Coriander Powder, Turmeric Powder, Kashmiri Red Chili Powder and Chole Masala Powder; cook for another 2–3 minutes so the spices bloom.
Pour the cooked chickpeas into the pan along with about a cup of the reserved cooking Water (add more to reach your desired consistency). Sprinkle in Amchur and Salt to taste, stir gently and bring to a simmer.
Simmer the curry uncovered for 15–20 minutes so flavors meld and the gravy thickens; smash a few chickpeas lightly against the side of the pan to create a thicker, creamier texture if desired.
Finish by stirring in a pinch of Garam Masala and adjust seasoning. Turn off the heat and fold in chopped Coriander Leaves and a squeeze of Lemon to brighten the dish.
Serve hot with steamed rice, bhature or naan, and garnish with extra coriander or lemon wedges if you like.
