Wash with water and soak the kabuli chana for 8-9 hours. Add turmeric and salt to the kabuli chana.
Pressure cook the chana with 3 whistles and for 5 minutes on medium flame.
For gravy: in a mixture jar take chopped onions, green chillies, ginger and garlic cloves. Churn them into smooth paste with little water.
In a pan take oil and heat it. Add cumin seeds, mustard seeds and bay leaf.
When mustard seeds crackles add the above paste to it and cook for a while.
Now chop the tomatoes and make it's smooth paste.
Add this paste to the pan.
Mix and cook till it leaves oil.
Now add all the dry spices to it.
Add a little water and the boiled chole to the pan.
Cover the lid and cook for 10 minutes to add the flavours of the masalas.
