Soak 1 cup channa (chickpeas) overnight.
Pressure cook channa and potato in cooker adding little salt until soft. I cooked it for 4 whistles
In a pan add 1 tsp oil, and bay leaf. Next add 2 onions and fry till light brown
Next add 1 mashed potato and mix well.
Grind 2 tomatoes, 1 green chillies, ginger and 1/4 cup corainder leaves/mint.
Add this mixture and the masala powders ( 2 tbsp corainder, 1 tbsp red chilli, 1 tbsp garam, 1/4 tsp turmeric). Mix till it leaves oil.
Add the boiled channa. mix well
Add water (you can also add the water in which we boiled channa) according to the consistency required
Boil the channa for 10 minutes in low flame or pressure cook for 1 whistle. Garnish with kasturi methi and 1/2 tsp lemon juice. It is done!