First, rinse 1 cup of kala chana thoroughly in a big dish. Soak for at least 6 hours in ample water. Transfer the chole to the cooker after draining the water. ad 3 cups of water and 1/2 tsp. salt.
Once the chole is properly cooked, pressure cook it for 5 whistles under cover. put aside.3 tbsp of oil are heated in a big kadai. Add one bay leaf, one inch of cinnamon, one black cardamom, one star anise, four cloves, two pods of cardamom, and one teaspoon of cumin.Cook the spices until they become fragrant over a low flame.Add 2 onions and 1 tablespoon of the ginger-garlic paste immediately, and sauté until the onions are golden brown.Add 12 tsp turmeric, 1 tbsp chilli powder, 1 tsp coriander powder, 12 tsp cumin powder, 12 tsp garam masala, 12 tsp aamchur, and a teaspoon of hing while maintaining a low flame.
Cook the spices until they become fragrant over a low flame.now stir in 2 cups of tomato puree and 1/4 teaspoon of salt.Saute until the sides of the oil separate.additionally include and smooth mash 12 cup cooked chole.Once everything is thoroughly blended, cook for one minute.now mix in water and pressure-cooked chole well.Blend thoroughly, adjusting the consistency as necessary.
For 10 minutes or until the flavors are completely absorbed, simmer covered.Add 3 tbsp coriander, 2 chillies, 1 tbsp ghee, and 1 tbsp kasuri methi to the dish as well. Mix well.
Lastly, eat the kala chana curry with rice, roti, or puri.