In a pan add 1 and ½ cup water and bring it to boil. Then add the tea leaves and let it simmer for 3 minutes. Strain the tea and leave it aside to be used later.
Turn on the sauté mode in your Multipot and pour the oil followed by the whole spices (dry bay leaf, cinnamon stick, cardamoms and cloves). Stir it around until the flavor releases.
Then scatter the garlic, ginger and onion. Sprinkle the turmeric, 1 teaspoon salt and the sugar. Stir it around for 1 minute.
Sprinkle the ground spices (cumin powder, coriander powder, and chili powder) Stir around and cook for 3 minutes.
Scatter the soaked chickpea (don’t add the water), stir it around.
Add the tomato purée ad stir it around. Pour the tea and some sugar plus salt. Depending on how much tea you added, you might have to more water. Cancel the sauté mode. Click the beans/chili or pressure-cook mode and time for 40nminutes.
After 40 minutes, cancel the cooking time and let the steam release on its own. It should take about 5 minutes.
Once you open the lid, turn the sauté mode on and sprinkle 1 teaspoon garam masala powder and dry mango powder and cook for 2 minutes. Taste for salt and add any if needed.
In a small pan pour the ghee and heat it up, then switch off the heat. Sprinkle the asafoetida and fresh green chili and let t sizzle for few seconds.
Sprinkle the warm ghee with the green chili on the chola chana masala. Garnish with finely chopped cilantro and drizzle fresh lemon juice.