In a pressure cooker, add soaked kabuli chana along with tea bags (or black tea leaves tied tightly in a muslin bag) with enough water and cook for 4-5 whistles.
Let the pressure drop naturally, discard the tea bag but save the water.
In a pan, dry roast all ingredients for pindi chole masala until fragrant. Grind into a smooth powder once cooled down. Set it aside.
In the same pan, heat oil. Add shahi jeera and finely chopped green chillies along with asafoetida.
As they splutter, add finely chopped onions and cook until they are pink and look fried.
Add ginger garlic paste, turmeric powder, Kashmiri chilli powder, cumin powder, coriander powder, dry mango powder, garam masala powder and fry until the raw smell goes off.
As the oil oozes out from the edges, add finely chopped tomatoes and cook until they are mushy.
Next add cooked kabuli chana and salt as needed. Mix well.
Finally add the prepared pindi chole masala powder and cook for 3-4 mins. Add water reserved from cooking chana and let this boil for 7-8 mins on low flame. Garnish with fresh coriander
Serve hot with any Indian bread (poori being the best), rice or pulao.