Soak the channa in enough water overnight. Do soak it in plenty of water since the channa puffs up and becomes more than twice its original size.
The next day, drain the water and then add fresh water, grated ginger, tea bag and salt to the channa and cook it in a pressure cooker until is soft and easily crushes in between your fingers. I let it cook for about 5-6 whistles.
In the meantime, dry roast in low flame, all the ingredients mentioned under masala. Once the spices become aromatic, turn off the flame and let it cool down. Then grind the spices in a small grinder and keep it aside.
In a pan, heat the oil. Once the oil becomes hot, add the chopped/grated onions and sauté until it is pink. Then add the tomatoes and fry it until the tomatoes are cooked. Also add just enough salt to flavor the masala mixture. Remember that we cooked the channa with salt so add very little salt now.
Once the onion tomato mixture is cooked well, add the channa masala that we made and the red chili powder and mix well.
Now add the cooked channa with it water to the pan and mix well. If the water is too much, drain some out and keep aside and add it if needed. Let it come to a boil and then simmer for 10-15 minutes.
Finally add the amchur powder and cilantro and mix.
Serve the Punjabi Chole hot with puri, roti or rice. I had served it with some Caramel Parsi rice!