Soak the Black Chickpeas (Kala Chana) overnight in water.
Take the soaked chana in a pressure cooker. Add some water and salt to it. Pressure cook it for 3-4 whistles till the chickpeas becomes soft.
Take out the boiled Chana in a separate bowl. Keep the Stock to use it later on in place of water.
Heat 2 tablespoon oil in cooker over medium flame.
Add Cumin Seeds, Bay Leaves and Dry Red Chilli. Sauté it for 20 seconds.
Add Ginger Garlic paste. Saute it for another 15 seconds.
Add Chopped Onion, mix it and fry it till it becomes slight red in colour.
Next add Chopped Tomatoes to the onion mixture. Mix it properly.
Cook the mixture till the tomatoes get fully cooked and become soft and mushy. A little bit of salt can be added to cook the tomatoes fast. The quantity of salt depends upon how much was added previously while boiling the Chickpeas.
When the tomatoes are completely cooked, add Turmeric Powder, Red Chilli Powder, Coriander Powder, Hing and Garam Masala. Mix it.
Add ½ cup of Chana Stock water and mix it.
Cook the mixture for 10-12 minutes till it starts leaving oil at the sides of the cooker.
Add the boiled Black Chana (Kala Chana) to the spices. Mix it well and cook for another 5 minutes.
Add the remaining Stock water and mix it. Allow it to simmer.
Cover the cooker with the lid and cook for 2 whistles over medium flame.
After 2 whistles, switch off the flame and allow the pressure to come down itself.
When the pressure is completely released, open the lid and add some Chopped Coriander Leaves. Mix it.
Kala Chana Curry is ready to be served. Serve it with your favourite Rice recipes or with Naan or Parantha.