• 1 cup white chickpeas aka kabuli chana / safed chole, dried

For cooking the chickpeas

• 1 bay leaf
• 1 cinnamon stick
• 1 black cardamom big cardamom
• 6-7 black peppercorns gol marich
• ½ teaspoon turmeric powder
• salt as required
• water as required
• baking soda optional, a pinch

For blending

• 1 onion large size, roughly chopped
• 6-7 garlic roughly chopped cloves
• 1 inch ginger roughly chopped
• 1 green chili deseeded
• ½ teaspoon cumin seeds
• ½ teaspoon coriander seeds
• ½ teaspoon fennel seeds
• 2 green cardamom
• 2 inches cinnamon stick
• 1 mace petal
• nutmeg a pinch
• ½ teaspoon salt

For making the curry

• 3 tablespoon neutral cooking oil generic cooking oil
• 1 bay leaf
• 1 star anise
• 2 green cardamom
• 2 cloves
• 1 cinnamon stick
• asafoetida a pinch, aka hing
• 3 tomato medium size, grated
• 1 teaspoon Kashmiri red chili powder non spicy
• ½ teaspoon turmeric powder
• ¼ teaspoon dry mango powder aka amchoor powder
• 1 teaspoon kasuri methi
• salt to taste

For garnishing

• 3-4 tablespoon Coriander leaves finely chopped
• onion few rings