Wash the chickpeas under running cold water until water runs clear. Or rinse them 2-3 times until the water is not cloudy anymore.

Then soak in enough water (2-3 inches above) for 8 hours or overnight. After the soaking time, you can see they have double up in size. Discard the soaking water.

To make fresh spice powder, take whole spices (bay leaves, black cardamoms, cloves, peppercorns, cinnamon stick) in a small pan and dry roast on low-medium heat for 2 minutes or until aromatic.

Remove it to a plate and let it cool down. Then grind into a fine powder using a spice grinder.

Now chop onion, tomato, ginger, garlic and green chilies. Then make a smooth puree using the blender.

Heat the oil in a pressure cooker on medium heat. Once hot add cumin seeds and let them sizzle a bit.

Then add the prepared onion-tomato puree and a little salt. Let it cook. It will splutter a lot so you can partially cover it. It avoids some mess around the stove. Coon until it becomes a thick paste and oil starts to ooze out from the masala.

Then add remaining salt, turmeric powder, red chili powder, coriander powder, anardana powder and above-prepared spice powder. Mix well and cook for a minute.

Then add soaked chana and water, cover the cooker with lid. Cook on medium heat for 20-25 minutes. (if using instant pot, then cook on manual for 20 minutes). Let the pressure go down by itself and then open the lid.

Now add amchur powder and mix.

Lastly, garnish with chopped cilantro and serve.