Soak Kala Chana (Brown Chickpeas) overnight.

Pressure cook the soaked chickpeas with salt until they mash easily between your fingers.

Heat oil in a heavy-bottomed pan over medium heat.

Add finely chopped onion, ginger, green chillies, and homemade tomato puree.

Add turmeric powder, coriander powder, garam masala powder, amchur powder, red chilli powder, cinnamon stick, and cardamom.

Stir fry the spices along with the tomatoes until the onions and tomatoes soften.

Add the cooked Kala Chana and stir well.

Cover the pan and simmer the curry for about 5 minutes to allow the chickpeas to absorb the flavors.

Turn off the heat and stir in chopped coriander leaves.

Transfer the Chole Pindi to a serving bowl.

Garnish with thinly sliced ginger and a squeeze of lemon.

Serve hot with Phulka or other Indian bread.