CHICK PEA MASALA easy to follow originated from the Indian subcontinent, eaten with rice or naan

CHICKPEA MASALA SOAK CHICKPEAS 300 grams dry chickpeas 2 litres warm water 2 teaspoon baking powder BOIL CHICKPEAS 300 grams soaked chickpeas (washed and drained ) 600 ml lukewarm water 1 teaspoon turmeric powder 1 pinch cumin seeds 1 pinch fennel seeds ½ inch cinnamon stick 1 star anise 2 black cardamoms 2 pinch coarse sea salt 4 tea bags (regular breakfast tea) FOR MASALA 100 ml sunflower oil 200 grams chopped red onions 2 table spoons Kashmiri chilli powder 1 tsp cumin powder 1 tsp cracked pepper 250 grams chopped tomatoes 100 grams yogurt ½ bunch fresh coriander TEMPERING 100 grams unsalted butter 1 pinch black mustard seeds 1 pinch cumin seeds 1 pinch fennel seeds 20 grams sliced garlic 10 to 12 curry leaves