Soak white chickpeas overnight and pressure cook soaked chickpeas.

Keep the drained water to use later.

In a pan, dry roast bay leaf, black cardamom, coriander seeds, cumin, black peppercorns, cloves around 1 minutes on low flame.

Left them cool then grind them.

Grind tomatoes in a mixer set aside.

Heat 2 tbsp oil in a kadhai add chopped onion saute add ginger garlic paste and cook.

Add tomatoes paste cook until oil separate. Add turmeric, red chilli, dry mango powder saute add chickpeas and drained water mix well.

Cook gravy becomes thick.

Transfer white chickpeas in a serving bow and garnish with coriander leaves serve with Rice or bhatura.

(Steamed Rice) wash rice properly and keep aside.

Take a pan add water to it, let it boil.

When water starts to boil add rice and salt cook for 15 min and then reduce the heat let it cook till the rice soft switch off the heat and drain the starch water.

Transfer rice in a bowl serve hot.