Amritsari Chole

Rinse the soaked dried chickpeas thoroughly and drain. Place them in a pressure cooker with 700 milliliters of water, the baking soda, and the black tea bags. Cook for 6-8 whistles or until the dried chickpeas are very tender. Remove the black tea bags and set aside the cooked chickpeas along with their cooking liquid.

Heat the ghee in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and allow them to splutter. Then add the asafoetida.

Add the finely chopped onion to the pan and sauté until it turns golden brown, about 8-10 minutes.