Rinse the soaked Kabuli Chana thoroughly and pressure cook with 500 grams of Water and 3 grams of Salt for 5-6 whistles or until tender. Retain the cooking liquid.
2
Heat Ghee in a heavy-bottomed pan or kadai over medium heat.
3
Add Cumin seeds, Bay leaf, Black cardamom, Cinnamon stick, and Cloves. Allow them to splutter and release their aroma, which is a process known as tadka.
