Wash and soak chana for 8 hours. Drain off the soaked water and Pressure cook the chana with salt, haldi, bay leave and black cardomom. Cook to 5 whistles. Meanwhile, ready all vegetables. Crush garlic, onion and ginger to a paste.

In a kadhaai take 2 tbsp oil, add jira and hing. Add in the onion paste.

Saute well until golden red. Meanwhile, crush the tomatoes. Add tomato puree into the cooked onions,add in salt. Stir and cook on medium high flame until the oil separates. Ready the dry masalas and add into the gravy.

Mix and cook well after adding 2-3 tbsp water(to avoid burning of the masalas). Open cooker and remove the bay leaves and black cardamom from the boiled chana.

When gravy is well cooked and oil has separated, add in the boiled chana along with the boiled chana water. Mix and simmer for a while. Mash some chana and add into the chana to thicken the gravy.

Mix well. Boil on slow gas for 5-7 minutes. Now lastly add in tadka.

For 2 nd tadka take 2 tbsp ghee in a small pan. Add in 1 tsp chopped garlic. When golden red switch off gas. Add in kasuri methi and chilli powder. Pour 2 nd tadka on the Chana Masala, transferref into serving bowl.

Serve with hot parathas, sliced onions, green chilli and lemon. Enjoy a lip snacking meal with family and friends. Happy Cooking😊!!