In a pressure cooker, add soaked chana, water, and salt. Close the lid and cook chana on a medium flame for 5-6 whistles.

Now in a mixing bowl, add red chilli powder, coriander powder, turmeric powder, dry mango powder and cumin powder. Add some water and make the masala paste.

In a mixture jar, add onion, garlic, ginger and tomatoes. Grind it into a smooth paste.

Now heat oil in a pan, add cumin seed, dry red chilli, cloves, bay leaf, cinnamon, and a pinch of hing. Sauté for a minute.

Then add gram flour and roast till it slightly changes its color.

Add salt and green chilli slit. Mix well.

Add masala paste and roast till it oil separates from it. then add onion-tomato gravy and cover and cook till oil is released from the sides of the gravy.

Then add boiled chana with water and mix well.

Cover and cook for 4-5 till the gravy thickens.

Add garam masala, tamarind paste and jaggery. Mix well.

Now heat ghee in a pan and add red chilli powder. Mix well and add tadka on rasawala chana masala. mix well.

Serve rasawala chana nu shaak with gujarati kadhi and rice.