Pick, rinse and soak 3/4 cup kabuli chana or white chickpeas in plenty of water for 8-12 hours.
Drain, rinse thoroughly and cook the chickpeas until completely. Add 1/2 teaspoon salt and a pinch of baking soda if you like. You can add few tea bags or 2-3 dried amla while cooking chickpeas for dark color. To cook the chickpeas you can use an instant pot or pressure cooker
Heat 2 tablespoons oil in a heavy pan. Add a bay leaf or tej patta, 2 cloves, a small cinnamon stick and saute well. Add a teaspoon cumin seeds and fry well too.
Next add chopped onions and saute till they turn a bit soft. Add slit green chilies and minced ginger and garlic. Saute till the raw flavor goes off. You can add 2 teaspoons ginger garlic paste too.
Now add the chopped tomatoes and mix well.
Add the required salt to taste, spice powders- 1/2 teaspoon garam masala powder, 1 tablespoon chana masala powder, 1/2 teaspoon red chili powder, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder mix and cook till the tomatoes are mushy and fully cooked. You can add 1 teaspoon chilli powder for spicier chole.
Now add the cooked chickpeas. Cover the pan and simmer for 20 minutes. Once done, remove from flame. If you are using canned chickpeas, drain and rinse thoroughly before adding. Garnish with cilantro leaves, ginger juliennes and stir in the lemon juice.