Soak brown chana overnight, preferably in warm water. To pressure cook chana, take some water 1-2 inches above the surface of Chana. Add a pinch of soda, a pinch of turmeric,a pinch of asafoetida and some salt. Pressure cook for ½ hr on medium to low heat. Let it cool down naturally.

In a pan heat up oil and crackle cumin seeds. Add asafoetida and turmeric powder. Fry onions till translucent. Fry ginger garlic paste till the raw smell is gone.

Add Chana flour, combine well and cook on the lowest flame for a minute or so or until it forms bubbles on the surface. Add tomatoes and the powder spices. Fry till the tomatoes are soft. Add curd and stir continuously till the oil separates. Add boiled Chana along with the broth. Bring it to boil. Adjust spices if needed. Cook till you get the desired consistency.

Garnish with coriendar leaves and serve.