Chick peas curry

Can be eaten with naan/chapathis/tortillas....very popular and wholesome.
Ingredients:
Chick peas / whole channa dal - 1 cup/1 can of cooked chickpeas
tomato - 1
Red onion - 2 (medium size)
green chillies - 4
coriander leaves - a handful.
mint leaves - few
curry leaves - few
curd - 1/2 cup
cumin seeds - 1/2 tsp
red chilli powder - 1 tbsp
turmeric powder - a pich
MTR channa masala powder - 1 tsp (optional)
salt - to taste
olive oil - 1 tbsp
cardamom - 2
cloves - 2
Fennel seeds - 1/2 tsp
bay leaf - 1
Method:
Soak channa dal overnight and cook it to tender in a pressure cooker for 5 whistles.
After getting the first whistle ,I reduce the flame to the minimum and heat the cooker for another 10 minutes to cook . Or simply use a can of chickpeas if you live abroad.
Grind ginger and garlic together.
Grind curd ,cardamom, cloves, cumin seeds and 1 onion together. keep aside.
Heat oil in a pan. fry some fennel seeds and bay leaf.
Add the chopped onion, green chillies ,curry leaves, cilantro and mint leaves. After the onion turns golden brown , add ginger garlic paste and saute well.
Now add cooked channa dhal with the remaining water.
Add chilli powder, turmeric powder , channa masala powder and stir well.
close the lid and cook for 5 minutes.
Add the ground curd masala and let it boil till the raw smell vanishes.
Now add salt , curd and mix well.
Using a laddle mash a few channa dhals to get a thick gravy.
Boil it for one minute and Switch off immediately .