Soak 2 cups of dried chickpeas in 6 cups of water in a large bowl for 8 hours or overnight. Later drain the water and rinse thoroughly.

Now transfer the chickpeas along its stock to a bowl.

In a pan dry roast 1 tsp cumin seeds, 2 tsp coriander seeds, 3 cloves, 1/2 inch cinnamon stick, 2 green cardamoms, and 1 dry red chili over low to medium flame for 2 minutes. Then let it cool. Make a powder from the dry roasted whole spices. Mix the powder with 2 tsp of water. Keep aside the paste.

Now in the pressure cooker, heat 4 tbsp of mustard oil then add 1 /2 tsp cumin seeds and 1 bay leaf. Then add chopped onions. Let it saute until the onions become light golden brown. Then add 3 tsp ginger garlic and green chili paste into it. Saute until the raw smell of ginger garlic green chili paste goes away. Now add 1/2 tsp turmeric powder, 1 tsp salt, a1 and 1/2 tsp of Kashmiri red chili powder. Mix well and saute for 3-4 minutes over low heat. Add 2 tsp of water so that masala won't burn.

Now add chopped tomato. Mix well. Saute for again 1 minute. Now add previously made paste (dry roasted spices powder with water). Mix well. Saute for another 2 minutes.

When the oil starts to separate then add the boiled chickpeas into it along with the stock. Mix well and simmer for about 10 minutes.

After 10 minutes, pour more water around 2 cups to make the perfect gravy. Let it simmer again for around 15 minutes by adding 1 tsp garam masala until you get the proper consistency of gravy. Now add some freshly chopped coriander leaves. Mix well and switch off the flame. At this stage, you can add more salt if needed. And squeeze some lemon juice to enhance the flavour.