Drain and rinse the soaked chickpeas. Pressure cook for 3 whistles, until they are soft. Drain and keep aside. Heat a pan and add cumin seeds. When the seeds crackle, add onion, ginger and garlic and sauté until the onion turns golden brown. Add the chole masala, chilli powder, dry mango powder, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute. Add the cooked chickpeas and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Serve garnished with sliced onion and lemon wedges.
Note: You may use the water from the cooked chickpeas in soups or as aquafaba.