At first, wash the chickpea properly and soak it overnight. Then put the soaked chickpea in a pressure cooker. Add 1.5 cups of water. Add 1/2 tbsp salt and 1/4 tbsp Baking Soda and stir it. Cook it for 5-6 whistles on medium flame. Cut tomato, onion, ginger, and green chili in rough size. Put it in a grinding jar. Grind it into a paste.

Put a kadhai on gas and ad oil. Add asafoetida, cumin seeds, bay leaves, turmeric powder add ginger,tomato paste. Cook it for 5 minutes on medium flame. Add salt to cook tomato faster. Add red chili powder and coriander powder and mix it well. Add chole masala powder. Mix it well and cook it for a minute on low flame. Add boiled chickpeas along with stock. Mash a littl amount of chickpeas. Add little salt we have already added salt. Mix it well. Add water adjust the thickness as per your choice.

Cover the kadhai and cook for 8-10 minutes on low flame. Open the lid and stir it. Add garam masala powder and dry mango powder mix it well. Ready to Serve.