Put the soaked chickpeas in the pressure cooker and cook with the 4 cups of water, salt to taste, and 1.5 tsp of the chhole masala.
Put the tea bag into this mixture and pressure cook for four whistles.
In the meanwhile, in a kadhai (or wok) put oil and add the minced onions. Cook well till slightly golden and then add the ginger, garlic, green chilli paste.
cook well till the onions and paste are golden brown. Then add the turmeric and chilli powder.
Saute well and then add the tomatoes. Mix this well and add a little water – and keep sauteeing till oil leaves the sides of the kadhai.
At this point, add the cooked chhole (strain the water and keep aside). Mix the chickpeas well with the masala and then add the water – use how much you need depending on the consistency you want.
Add the rest of the chhole masala and salt to taste. (remember you put salt in the chhole while cooking). Cover and cook till you get the consistency you require. Taste for a good balance of salt and spice.
Now, top with the onion rings pickled in the juice of the half lime and chopped coriander. Serve hot with chapattis or basmati rice.