Soak Channa overnight or upto 8 hours. Drain it andadd it to pressure cooker with salt and cook it for 4 whistle, then simmer itfor 20 mins. Turn off the heat, let the steam go all by itself. Now open thecooker and set aside.
Now start by making masala..Dry roast allingrediants given in the list till nice aroma comes.Remove it to a plate andallow it to cool down. Now grind it into fine powder.
Heat 2 tblspn oil in a kadai. Add ginger, garlicand onion. Fry this till golden
Now add in tomatoes and cook till it turn mushy.Putit in the blender and make into a fine paste.
Now heat 2 tblspn of oil and the ground masala andcook for 3 mins.. Add the ground masala and mix well..Fry that for 3 mins.
Add the cooked channa along with any water in thereand add some additional water to make the gravy
Now take 4 ladleful of this gravy along with channainto a blender and make into a fine paste
Add this to the gravy and mix well..Add salt andkasuri methi leaves and mix well
Bring this to a boil and simmer it for 15 minsuntill oil floats on top.
Garnish with cilantro and lemon juice.
Serve hot with roti.