1. In a pressure cooker, combine soaked chickpeas with bay leaves, whole spices, cardamom, cloves, hing, and strained chai water (made with 2 spoons of tea and 1 spoon carrom seeds). Pressure cook for 4-5 whistles. Set aside.
2. Tarka: In a hot wok, melt ghee and add finely diced onions. Cook until golden brown, then add ginger and garlic paste. Introduce dried red chilies and ground spices (cumin, coriander, red chili powder, salt). Cook with a splash of water before adding freshly diced tomatoes.
3. Cook the tomatoes for a few minutes, then add the prepared chickpeas and four Thai chilies.
4. Finish with a spoon of heavy whipping cream and kasuri methi. Garnish with cilantro.
