Rinse the soaked Kabuli Chana and pressure cook with 10 grams of Salt and enough water for 6-8 whistles until tender. Drain and set aside, reserving the cooking liquid.
2
Heat 20 grams of Ghee in a heavy-bottomed pan over medium heat. Add Cumin seeds, Bay leaf, Cinnamon stick, Black cardamom, and Cloves. Allow Cumin seeds to splutter.
3
Add Asafoetida and chopped Onion. Sauté until the Onion turns golden brown.
