Kala Chana Curry

1½ cup Kala Chana, soaked in water overnight
2 medium Onions, chopped fine
1 tsp Ginger, grated
4-5 Green Chilies, minced or sliced into fine rounds
3 small Tomatoes, chopped
1 tbsp Red Chili Powder
2 Bay Leaves
1" Cinnamon
2 Black Cardamom, left whole
1 tsp Cumin Seeds
1 tsp Chana / Chole Masala or ½ tsp garam masala
Salt to taste
2 tsp Oil
Fresh Coriander, chopped, for garnish
½ cup Curd
1 tsp Lemon Juice
½ tsp Chat Masala

Pressure-cook the soaked kala chana with the bay leaves, whole black cardamom pods and cinnamon stick in enough water to cover the chana fully. (For 3 whistles). Remove the bay leaves, the whole cardamom and cinnamon stick and discard the water. In a wide pan, heat the oil. Add the grated ginger, the chopped green chilies & cumin seeds. Fry for a minute, then add the chopped onions. Fry till the onions become soft and are beginning to turn slightly brown. Add the chopped tomatoes and the garam masala/chana or chole masala and stir. Add ½ cup water and cook till the tomatoes break down and become mushy. Now add the cooked kala chana (reserving ¼ cup) and salt to taste. Stir well to coat. Add some more water if required, making thick gravy, and letting the kala chana simmer away for 5 minutes. Mash the reserved ¼ cup of the chana and add it to the pan. Stir again. This will thicken the chana. Mix in curd and sprinkle lemon juice & chat masala, and scatter the coriander leaves on top.