Clean, wash and soak kale chana overnight.
Next morning, drain water and pressure cook soaked kale chanawith salt, whole garam masalas with 2 cups of water on medium-high heat for 4-6 whistles.
Once steam is out, take some boiled chanain a spoon and press them between fingers, if they mash up easily – they are cooked. Keep them aside.

Peel the sweet potatoes and cut them into cubes. Boil 1 cup of water in a pan and add sweet potato cubes and cook for 8 minutes on high flame. After 8 minutes strain sweet potato and keep them aside. (Do not overcook the potatoes)
Now heat mustard oil in a kadai. When the oil is hot, lower the flame.
Add cumin and allow to crackle then add boiled sweet potatoes. Fry them until little golden brown.

Then add all spices and saute for a minute on low flame.
Now add boiled kale channa (discard the whole garam spices) with 1/2 cup of water (same water in which kale chanais boiled).
Cook on high flame for 4-8 minutes stirring continuously. When all water dries up switch off the flame.
Garnish with Fresh coriander leaves and serve hot.