Soak the chick peas for 6-7 hours. After 6-7 hours, wash it and add it in a pressure-cooker along with dry amla, baking soda, salt, black cardamom and water. Add water upto 1 inch above the chick peas in the pressure cooker. Cook it for 2 whistle on high flame and then cook it for 15 min on low flame and then switch off the flame.
Grind the ginger and garlic and make paste of it. Also grind tomatoes and make a puree of it.
Heat oil in a kadhai, add bay leaf, cumin seeds and carom seeds into it, saute it for few seconds and then add sliced onions into it, cook till it become little brown, then add ginger-garlic paste into it, saute it for 1 minute and then add all the dry masalas and salt as needed into it. Cook it on low flame and then add tomato puree into it, cook it well on low-medium flame til
the oil separate on the sides from the masalas.
Then add cooked chick peas along with its water and add add 1 cup of water if needed into it, mix it and then cook it on medium flame for 5 minutes by covering it with a lid. Add chopped coriander leaves into it, mix it and then switch off the flame and serve it.
