Wash and soak the chickpeas overnight or about 8 hours .
Wash again , this time rub them well so that some of the skin comes out.
Now add the chola to a pressure cooker along with water . The water ahould be just about a inch more than the chola.
Add tea bags or tea leaves tied in a muslin cloth . Also add a black cardamom , a bay leaf , a small cinnamon stick , a few cloves , salt to taste and a pinch of baking soda.
Pressure cook the chola on medium flame for 5-6 whistles, or till done.
Discard the whole spices and drain the water , but reserve it .
Now place the boiled chola and the potato cubes ( if using ) in a wok or a kadai .
Roast the whole spices on a slow flame and grind to a fine powder .
Sprinkle the prepared chola masala over the chola and mix well.Let them marinate for about 15 minutes.
Next heat ghee over medium flame , add ginger , green chilly and asafoetida . Pour this hot ghee over the chole. Switch on the flame and mix well .
Gradually add the reserved water to adjust the gravy consistency . Simmer and cook for 3-5 minutes .