Soak kabuli chana overnight or for at least 8-9 hours. If in a hurry, soak in warm water for 5-7 hours.

Rinse the soaked chana and place it in a cooker. Add water and salt. Pressure cook for four whistles.

Prepare a paste by blending together dahi, kaju, garlic, ginger, green chillies, turmeric powder, coriander powder, cumin powder, and chilli powder.

Once the cooker cools, open it to find the chana softened.

Heat oil in a pan, add cumin seeds. Once they crackle, add chopped onions and saute until golden brown.

Add chopped tomato and cook for another two minutes.

Add salt, garam masala, and kasuri methi. Mix well.

Stir in the prepared paste and cook on low heat. Add a little water to the mixture.

Cover and let it simmer for 5-7 minutes until the gravy thickens.

Add the boiled chana to the gravy. You can also add some of the water in which the chana was boiled. Mix well.

Sprinkle with coriander leaves. Cover and cook for another 10 minutes on low heat.

Serve hot with fulka, chapati, or jeera rice.