Soak the chickpeas and split chana dal for 8-10 hours in 4-5 cups of water. Reserve the soaking water to use.

In the pressure cooker or Instant Pot add the chole and chana dal along with 1 tea bag, 1 teaspoon tsp salt and cloves. Add 2 cups of the soaking water and cook till tender.

Cook for 12 minutes in the instant pot or 4 whistles in the stove top pressure cooker.

In a pan heat the oil and ghee. Add mustard seeds and let them splutter.

Then add cumin seeds, cinnamon and bay leaves.

Add ginger, garlic and green chili. Sauté till the raw flavor of garlic disappears.

Add onion and sauté till it is soft.

Add the red chili powder, turmeric powder, chole masala and garam masala. Mix and sauté for a minute.

Then add the tomato purée.

Add salt and sugar. Mix well. Cook covered for 10-12 minutes till the tomato purée is deep red in color.

Transfer the chickpeas and dal to the pan, add the tea water, kasoori methi and aamchur.

Mix, cook covered for 15-20 minutes so that the flavors mix well.

Uncover, turn down the flame and add lime juice and cilantro.

Serve with parathas, puri, bhature or samosas.