Step 1: Boil the Chickpeas

1. Soak the chickpeas in water for 6-8 hours or overnight. Discard the water and wash them thoroughly to remove any smell.
2. Add the soaked chickpeas to a pressure cooker along with bay leaf, cinnamon, black cardamom, cloves, salt, water, and baking soda.
3. Pressure cook over high flame for 1 whistle, then reduce the flame to medium and cook for 4-5 more whistles.
4. Turn off the flame and let the pressure release naturally. Check if the chickpeas are cooked; if not, pressure cook for 1-2 more whistles.
5. Discard the whole spices and set the cooked chickpeas aside.

Step 2: Prepare the Onion and Tomato Pastes

1. Add the roughly chopped onions to a blender and grind them into a smooth paste.
2. Similarly, blend the tomatoes, ginger, green chilies, and garlic into a fine puree.

Step 3: Cook the Masala

1. Heat a kadhai over high flame and add ghee and oil.
2. Once hot, add cumin seeds, carom seeds, and asafoetida. Stir for a few seconds.
3. Add the onion paste and cook over high flame until golden brown. If the paste sticks to the kadhai, add splashes of hot water as needed.
4. Lower the flame and add the powdered spices (turmeric, Kashmiri red chili powder, coriander powder, cumin powder, yellow chili powder, dry mango powder, black salt, and salt) along with a splash of water. Stir well and cook for 1-2 minutes.
5. Add the tomato puree and cook until the ghee separates and the masala becomes crumbly, about 10-12 minutes. Add hot water if it becomes dry and cook further.

Step 4: Combine and Simmer

1. Add the cooked chickpeas to the masala. Stir well and simmer for 6-8 minutes until the gravy reaches a semi-thick consistency.
2. To thicken the gravy faster, mash a few chickpeas with the back of a spoon.

Step 5: Final Garnish

1. Dry roast the kasuri methi in a separate pan over medium flame. Transfer it to a small bowl, crush it between your hands, and add it to the gravy.
2. Add ginger julienne, sliced green chilies, garam masala, and fresh coriander. Stir well.

Serve

Serve your delicious, dhaba-style chana masala hot with tandoori roti, bread kulcha, or jeera rice. Enjoy!