Chop the onions finely.
In a cooker heat oil/butter,Saute bay leaf, cinnamon stick and cumin seeds till they turn aromatic.
Add finely chopped onions and ginger-garlic paste.Saute this until it turns golden brown.
Add tomatoes and saute till they start releasing oil.
Add chilli, turmeric, coriander powder, cumin, aamchur powders, garam masala and salt.Saute for a minute.
Add soaked chickpea,Make sure to soak chickpea overnight.
Add 2 cups of water,Add more water if you like it to be more gravy.
Mix it well and check the seasonings. make sure the masala water to be slightly salty.
Pressure cook this for 7-8 whistles on medium flame.
Allow the pressure to release by itself before opening cooker.
Pour lemon juice and mix well. garnish with coriander leaves (optional).
Finally, serve hot with poori / chapathi / bhatura.
