Wash and soak chickpeas in hot water for 2 hours.
Pressure cook chickpeas with pinch of baking soda and water for 1 whistle on medium-high flame.
Now make tomato puree just boil tomatoes and blend it in mixture.
Now heat a pan add cumin seeds and let them sizzle then add cloves, cinnamon at last add ginger paste and saute it for 20 seconds.
Add asafoetida,tomato puree and salt. Mix and let it simmer. Cook until all the moisture evaporates and oil starts to ooze out from the sides.
Now add red chilli powder, coriander powder, turmeric powder and chole massala. Mix it well and cook it for a minute.
Add boiled chickpeas with its boiling water. If it has too much water then save some for later if needed.
Mix and let it simmer for 7-8 minutes and its ready. Serve hot.
