In a separate pot, prepare a tea decoction by boiling 1 tbsp tea powder in 2 cups of water and reducing it to around 1 cup. Strain the decoction and set it aside.

In a pressure cooker, add the soaked and sprouted chole. Pour enough water to cover the chickpeas, salt, and tea decoction, and add a pinch of baking soda. Pressure cook until the chole becomes tender(around 6-8 whistles).

In a pan, heat oil and add hing and jeera. Allow them to splutter.

Add the finely chopped onion and sauté until it turns golden brown.

Stir in the pinch of turmeric and red chili powder, adjusting the spiciness to your taste.

Add the pureed tomato garlic and ginger. Add salt and cook until the oil starts to separate from the mixture.

Now, add the cooked chole to the pan and mix well with the tomato-onion mixture.

Sprinkle the ground coriander-cumin powder and amchur powder, enhancing the flavors of the dish.

Allow the chole to simmer for a few minutes, allowing the flavors to meld.

Finish off with a touch of garam masala, kasuri methi, and chopped coriander leaves, adding depth and aroma to the curry.

Finally, for an indulgent touch, add 1-2 tbsp of butter and let it melt into the curry, making it even more irresistible.

Your flavorful and enticing Chole is now ready to be served. Enjoy it with steamed rice, naan, or puri, and relish the taste of Punjab in each delectable mouthful.