Wash and soak chickpeas overnight or 8 hours. Add 5 cups of water for soaking. Drain the water the next day, and wash chickpeas again
Pressure cook chickpeas along with water(2 cups of water), cinnamon, bay leaf, and salt for 4-5 whistles. Check for readiness by pressing chickpeas between your fingers. It should be soft and get mushed easily.
Next, in a pan, add 1/2 tbsp oil, saute onion, tomatoes, red chilies, ginger and garlic. When the mixture turns aromatic
Turn off the flame, allow the mixture to cool, and then blend it together.
Heat rest of the oil in a pan, add bay leaf, cinnamon, cumin seeds, and saute until it turns aromatic.
Now add the puree and cook the until puree thickens. Add dry ingredients – roasted cumin powder, coriander powder, jaggery, dry mango, garam masala, or chana masala. Mix well
Add chole along with water (desired amount). Bring it to boil and let it simmer in for 15 minutes. Add salt, and adjust the spice level. Longer the curry is simmered, better the taste. Add crushed Kasuri methi.
Turn of the flame. Garnish using cilantro
Add lemon and serve hot.