Soak Kale Chane(Black Chickpeas) overnight or at least for 5-6 hrs.
Discard the water and put Chane in the pressure cooker with enough water with salt, and cook Chane till 4-5 whistles. Take off the flame and wait for the pressure to release.
Take out 1/2 cup of boiled chana as much as you want to add , keep the water for later use.
Mix besan and other dry spices in yogurt/curd with water and keep aside. Take care that are no lumps formed.
Heat oil/ghee in a pan and add asafoetida and cumin seeds. Let it splutter.
Crush Ginger and green chilli in motor pestle and add once cumin seeds crackle.
Add the whole dry spices(cinnamon, bay leaf, cloves, black pepper). Roast for few seconds till it gives aroma.
Add besan/ chickpea mixture to the pan and mix well. Cook for 2-3 minutes. Keep stirring.
Add chana and mix well. Add salt as per your taste and adjust the water as per the consistency you like. This time I made on the drier side with little gravy.
Garnish with chopped onions(optional) and coriander and serve hot.