Method:

• Pressure cook soaked kala chana until soft; set aside.
• In a pot, saute onions until translucent; add ginger-garlic paste followed by tomatoes and spices; cook until tomatoes soften.
• Add cooked kala chana along with water to desired consistency; simmer for about ten minutes before serving.
• Sprinkle it with some spices, and garnish with fresh coriander leaves and serve hot.