	Kala chana	1 Cup (16 tbs) (Soaked In Plenty Of Water Overnight)
	Tomatoes	2 , finely chopped
	Onions	2 Medium
	Ginger	1 Teaspoon, finely chopped
	Green chilies	4 (Use More Or Less According To Your Taste)
	Bay leaves	2
	Cinnamon stick	1 Inch
	Black cardamom	2
	Turmeric powder	1 Teaspoon
	Cumin seeds	1 Teaspoon
	Coriander powder	1 Teaspoon
	Cumin powder	1 Teaspoon
	Vegetable oil	2
	Coriander	1 (For Garnish)
	Chana masala	1 Teaspoon
	Garam masala	1⁄2 Teaspoon
	Salt	To Taste

Directions

1. soaked kala chana with the bay leaves, whole black cardamom pods and cinnamon stick in with enough water so cover the chana fully.
2 Do not overcook. yet be easy to mash when a little pressure is applied Remove , the bay leaves, the whole cardamom and cinnamon stick
3. In a pan, heat the oil. Add the ginger, the chopped green chillies, the cumin seeds. cook for 1 minute, then add the chopped onions. Fry till the onions become soft and turn slightly brown.
4. Add the chopped tomatoes and the garam masala and stir. Add 1/2 cup water and cook till the tomatoes become mushy.
5.add remaing spices
6. add the cooked kala chana (reserving 1/4 cup) and salt to taste.
7. Add some more water if required, to make a thick gravy, and let the kala chana simmer away for 5 minutes.
8. Mash the reserved 1/4 cup of the chana and add it to the pan. Stir again. This will thicken the chana.
9. Garnish with the onion rings and scatter the coriander leaves on top.