firstly, in a large bowl take 1 cup kala chana and rinse well.
soak in enough water for atleast 6 hours.
drain off the water and transfer the chole to the cooker.
add ½ tsp salt and 3 cup water.
cover and pressure cook for 5 whistles or until the chole is cooked well. keep aside.
in a large kadai heat 3 tbsp oil. add 1 bay leaf, 1 inch cinnamon, 1 black cardamom, 1 star anise, 4 cloves, 2 pods cardamom and 1 tsp cumin.
saute on low flame until the spices turn aromatic.
now add 2 onion, 1 tbsp ginger garlic paste and saute until the onions turns golden brown.
keeping the flame on low, add ½ tsp turmeric, 1 tbsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp aamchur and pinch hing.
saute on low flame until the spices turn aromatic.
now add 2 cup tomato puree, ¾ tsp salt and saute well.
saute until the oil separates from the sides.
also, add ½ cup cooked chole and mash smooth.
cook for a minute or until everything is well combined.
now add pressure-cooked chole along with water and mix well.
mix well adjusting the consistency as required.
cover and simmer for 10 mintues or until the flavours are absorbed well.
further add 3 tbsp coriander, 2 chilli, 1 tsp ghee and 1 tbsp kasuri methi. mix well.
finally, enjoy kala chana curry with roti, puri or rice.