In a pressure cooker, add soaked lobia, water, and salt. Close lid and cook chana on a medium flame for 3 whistles.

When the pressure cooker cools down, check lobia is properly cooked or not and discard its water.

Add tomatoes, green chilli, ginger, and garlic in a mixture jar. Grind it into a smooth paste.

Now heat oil in pan, add mustard seeds, cumin seeds, hing, dry red chilli and bay leaf.  Sauté for a minute.

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

Take 3 tbsp water in a mixing bowl, add red chili powder, coriander powder, turmeric powder, and cumin powder. Mix well.

Add masala paste and roast till it oil separates from it.

Then add tomato gravy and salt. Cover and cook till oil releases from the sides of the gravy.

Then add boiled lobia with water and mix well.

Cover and cook 4-5 till the gravy thickens.

Add garam masala, jaggery and lemon juice. Mix well.

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

Garnish with coriander leaves and Serve with rice or roti.