Take chickpea add 1 pinch of baking soda and water. Soak overnight. Put the soaked chickpea in pressure cooker. Add 1.5 water, 1/2 tbsp salt, bay leaf, cloves, black pepper, black cardamom,green cardamom and cinnamon. Cook it for 5-6 whistles on medium flame.

On the other side take a grinding jar add roughly chopped tomato, green chilli and ginger. Grind it into paste.

Take a kadhai add oil. Let it heat. Add asafoeida, cumin seeds, carom seeds and turmeric powder. Stir it. Add tomato paste. Cook it for 5 minutes on medium flame. Add salt to cook tomato faster.

Add coriander powder, red chilli powder, dry mango powder, black salt and chana masala. Mix everything well. Add kasuri methi and mix well.

Add boiled chickpea and mix well. Mash little amount of chickpea. Let it a boil then add curd. Mix it well and let it a boil. Add chopped coriander leaves.