Soak the Kala Chana

Rinse the Chana: 

• Wash the kala chana well under running water.

Soak:

• Soak it in plenty of water for at least 6-8 hours or overnight.

Drain: 

• After soaking, drain the chana and set it aside for cooking.

Pressure Cook the Kala Chana

Transfer: 

• Put the soaked kala chana into a pressure cooker.

Add Water: 

• Pour in 3-4 cups of water, making sure the chana is fully covered.

Cook:

• Pressure cook for 15-20 minutes on medium heat until the chana is soft but not mushy.

Check:

• To see if it’s done, press a chana between your fingers; it should be tender.

Drain:

• After cooking, drain any extra water and set the cooked kala chana aside.

Prepare the Masala Base

Heat Oil: 

• First, heat 2 tablespoons of oil in a large pan on medium heat.

Add Cumin:

• Next, add cumin seeds and let them splutter.

Add Whole Spices:

• Then, add bay leaf, cinnamon stick, and cloves. Sauté for 30 seconds until you smell their nice aroma.

Cook Onions:

• Now, add finely chopped onions and green chilies. Cook until the onions turn golden brown.

Add Ginger-Garlic:

• After that, mix in ginger-garlic paste and sauté for another minute until the raw smell is gone.

Add Tomatoes:

• Finally, add chopped tomatoes and cook until they soften and release oil from the sides.

Add the Spices

Add Spices:

• First, add the dry spices: turmeric powder, coriander powder, cumin powder, red chili powder, and salt.

Stir and Cook:

• Next, stir everything well and cook for 2-3 minutes. This helps the spices mix into the tomato-onion mixture.

Mash the Base:

• Finally, use the back of a spoon to mash the masala a little, making it smooth.

Add the Cooked Kala Chana

Add Kala Chana:

• First, add the cooked kala chana to the masala mixture.

Mix Well:

• Next, mix everything together so the chana is well-coated with the masala.

Add Water:

• Then, add 1 to 1.5 cups of water. This will depend on how thick you want the gravy.

Simmer:

• Finally, let it simmer on low heat for 10-15 minutes. This allows all the flavors to blend into the kala chana.

Finish with Spices and Garnish

Add Spices:

• First, stir in the garam masala and amchur powder for extra flavor.

Simmer Again: 

• Next, let it simmer for 2 more minutes so the spices mix well with the curry.

Garnish:

• Finally, sprinkle fresh cilantro leaves on top before serving.