Soak 1 cup of dried Kala Chana in enough water for at least 8 hours or overnight.

Drain and rinse the soaked chickpeas under cold water to remove impurities.

Place the soaked chickpeas in a pot or pressure cooker, add 2 cups of water, and cook until tender. If using a pressure cooker, cook on high pressure for 20-25 minutes; if using a pot, simmer on medium heat for about 40 minutes.

Heat 2 tablespoons of cooking oil in a skillet over medium heat; add 1 teaspoon of cumin seeds and cook until fragrant, about 30 seconds.

Add 1 medium finely chopped onion and sauté until golden brown, about 5-7 minutes.

Stir in 1 tablespoon of ginger-garlic paste and cook for 1-2 minutes.

Add 2 chopped tomatoes, 1/2 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, 1 teaspoon of garam masala, salt to taste, and 1-2 slit green chilies; cook until the tomatoes soften and the oil begins to separate, about 5-6 minutes.

Add the cooked chickpeas with their cooking liquid to the masala, stir gently to combine, and simmer for 5-10 minutes to meld the flavors.

Garnish with fresh coriander leaves before serving.