Wash and soak kala chana for 6-8 hours or overnight.

In a pressure cooker, add the soaked kala chana, 1 bay leaf, 3 cloves, 1-inch cinnamon, 3-4 black peppercorns, 2 cardamom pods, salt, and water.

Close the lid and pressure cook the kala chana for 4-5 whistles or until the chana becomes soft.

Once the kala chana is properly boiled, remove the dry spices and set it aside.

In a mixer jar, combine 2 chopped tomatoes, ½ cup coriander leaves, 2 green chillies, 1-inch piece of ginger, 2 tbsp boiled chana, 2 tbsp coriander powder, 1 tsp red chilli powder, 1 tsp Kashmiri red chilli powder, ½ tsp turmeric powder, ½ tsp black salt, and 1 tsp amchur powder. Add 4 tbsp water and blend it into a thick paste. Your masala paste is now ready. Set it aside.

In a kadai (wok), heat 4 tbsp of oil, add 1 tsp cumin seeds, and a pinch of hing (asafoetida). Sauté until fragrant.

Add the masala paste and sauté until the oil starts to release from its sides.

Now add the boiled chana along with the water, salt, and mix well.

Cover and simmer the gravy for 5-7 minutes.

Add ½ tsp garam masala and 1 tsp kasuri methi. Mix well.

In a tadka pan, heat 1 tbsp of ghee, add 2-3 green chillies and 3-4 slits of ginger. Sauté until aromatic.

Add the tadka into the kala chana sabzi and mix well.

Garnish with coriander leaves and serve the sabzi with poori, roti, or rice. Enjoy!