Chitte Chole

for pressure cooking the chickpeas:
1 cup dried white chickpeas/kabuli chana
3 cups water for pressure cooking the chana
1 tsp salt

for roasting the masala
1 inch cinnamon
½ tbsp fennel
½ tbsp cumin seeds
1 tbsp coriander seeds
1-2 dry red chilies (3 or 4 chilies would make the dish very spicy)
2-3 cloves
1 black cardamom
2-3 green cardamom

other ingredients:
3 tbsp oil
1 small bay leaf
1 green chili, slit
1 medium onion, chopped
1 medium tomato, chopped
¼ or ½ tsp turmeric powder
a pinch of asafoetida
½ inch ginger - crushed or made into a paste
1.5 to 2 cups of the chickpea stock or water
salt as required
some coriander leaves for garnishing

Instructions

soak the chana/chickpeas overnight or for 8-9 hours.
pressure cook the chanas, water and salt till they have completely cooked.
drain the chanas and keep the stock aside.
in a frying pan, add all the whole spices mentioned under "roasting the masala" list
roast till the spices start emanating their aroma.
once this mixture has cooled, grind to a smooth paste.

heat oil in a pot or kadai.
first splutter the mustard.
add the bayleaf
then add onions and fry till they are softened and become translucent.
add ginger
add chopped tomatoes.
saute for 2-3 minutes, stirring in between.
add the ground masala paste and stir.
add the drained chanas and slit green chili.
stir and saute for 1-2 minutes.
now add the stock or water.
give a boil and then simmer till the gravy thickens a bit
garnish chana masala with coriander leaves.