Soak 1 cup chickpeas overnight in lots of water, about 5 cups. Once done, drain and rinse the chickpeas. The next day - in an InstantPot, add 1 cup of soaked chickpeas, 3 1/2 cups of water, and the remaining ingredients for the chickpeas/chole. Cook on HIGH PRESSURE for 15 minutes, natural release 10 minutes.
In the meantime, prep the remaining ingredients. Blend the onions not all the way, just enough to be very finely chopped, I just used my 4-cup Cuisinart.
Chop the garlic, ginger, and green chilies, Set aside. Also, puree/blend the tomatoes.
Get your spices ready – coriander powder, red chili powder, turmeric powder, cumin powder, and pomegranate powder (anardana).
Once the chickpeas are done, release the valve and then open the InstantPot. Hit CANCEL. This is what you should have. Discard the tea bags.
Heat a cast-iron dutch oven, once hot, add oil followed by cumin seeds.
Add the blended onions. Cook for 7-8 minutes on medium heat, or until browned.
Add the ginger, garlic and green chilies, Cook for 1 minute.
Add the pureed tomatoes. Mix. Cook for 5-6 minutes without a lid.
Then cover with a lid and cook for 5 minutes on low-medium heat.
Add a 1/4 cup of water to the tomato mixture and cook for a couple minutes.
Now add all the spices we set aside - coriander, cumin, turmeric, red chili powder, and pomegranate powders. Season the tomato mixture with salt at this time.
Now just add the chickpeas to the tomato mixture (DO NOT DISCARD THE CHICKPEA WATER). Cook for a minute.
Add 3 1/2 cups of chickpea water, this should be dark brown.
Mix. Cover and simmer on low-medium heat for 20 minutes. Turn off the stove.
Add garam masala and mango powder.
Add tamarind too.
Garnish with chopped fresh cilantro leaves. Mix. Wait 10 minutes before serving so the flavors marry together.