Step 1: Soaking the Kala Chana (The Non-Negotiable First Step)
This is the most crucial step for tender chickpeas. Pick through the dried kala chana to remove any stones or debris. Rinse them thoroughly under cold running water. Place the rinsed chickpeas in a large bowl and cover them with at least 4-5 cups of water. The chickpeas will expand significantly, so ensure the bowl is large enough. Let them soak for a minimum of 8 hours, or preferably, overnight.

Step 2: Cooking the Kala Chana
Once soaked, drain the chickpeas. You now have two options for cooking them until tender:

• Pressure Cooker Method (Recommended): Place the soaked chickpeas in a pressure cooker. Add 4 cups of fresh water and 1 teaspoon of salt. Secure the lid and cook on high heat until the first whistle. Then, reduce the heat to medium and cook for another 5-6 whistles (about 15-20 minutes). Let the pressure release naturally. The chickpeas should be soft and easily mashable between your fingers. Do not discard the cooking water! This dark, nutrient-rich water is the base of your gravy.
• Stovetop Method: If you don’t have a pressure cooker, place the soaked chickpeas in a large, heavy-bottomed pot with 6-7 cups of water and 1 teaspoon of salt. Bring to a boil, then reduce the heat to a gentle simmer, cover, and cook for 1.5 to 2 hours, or until the chickpeas are completely tender. You may need to add more hot water during cooking. Again, save the cooking liquid.

Step 3: Preparing the Curry Base (Masala)
While the chickpeas are cooking, you can start the masala. Heat the ghee or oil in a large pot or kadhai over medium heat. Add the whole spices: cumin seeds, bay leaves, cinnamon stick, and cloves. Let them sizzle for about 30 seconds until the cumin seeds are fragrant and sputtering.

Step 4: Building the Flavor Foundation
Add the finely chopped or pureed onions to the pot. Sauté for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This slow browning is essential for the sweet, savory depth of the curry. Add the ginger-garlic paste and slit green chilies and cook for another minute until the raw smell disappears.

Step 5: Adding Spices and Tomatoes
Turn the heat down to low. Add all the ground spices: coriander powder, cumin powder, turmeric powder, Kashmiri red chili powder, and chana masala powder. Stir constantly for about 30 seconds to toast the spices and prevent them from burning. Immediately add the pureed tomatoes and a pinch of salt. Turn the heat back up to medium and cook the masala, stirring often, for 8-10 minutes. Continue cooking until the masala thickens, darkens in color, and the oil begins to separate from the mixture.

Step 6: Combining and Simmering
Once your masala is ready and the chickpeas are cooked, add the cooked kala chana along with all of its reserved cooking water to the pot with the masala. Stir everything together well. Bring the curry to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 15-20 minutes. This allows the chickpeas to absorb the flavors of the masala.

Step 7: The Finishing Touches
Turn off the heat. Crush