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

For cooking the chickpeas

• 1 bayleaf
• 1 cinnamon stick
• 1 big cardamom
• 6-7 black peppercorns/gol marich
• ½ teaspoon turmeric powder
• salt as required
• water as required
• A pinch of baking soda optional

For blending

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

For making the curry

• 3 tablespoon oil
• 1 bayleaf
• 1 star anise
• 2 green cardamoms
• 2 cloves
• 1 cinnamon stick
• a pinch of asafoetida or hing
• 3 grated tomatoes, medium size
• 1 teaspoon Kashmiri red chili powder, non spicy
• ½ teaspoon turmeric powder
• ¼ teaspoon amchoor powder/dry mango powder
• 1 teaspoon kasuri methi
• salt to taste

For garnishing

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