Soak chickpeas in water overnight (8 hours).

Drain chickpeas and pressure cook with water and salt for 7-8 whistles or 30 minutes, then reduce heat and cook for another 10 minutes.

Release pressure and drain chickpeas, setting them aside.

Heat ghee in a pan.

Add cumin seeds and bay leaf, allowing cumin seeds to crackle.

Add chopped onions and sauté until soft.

Add salt, turmeric powder, tomatoes, and a little water; cover and cook until tomatoes soften.

Open the pan, add chopped fenugreek leaves, and cook until softened.

Add red chili powder, cumin powder, garam masala powder, coriander powder, and boiled chickpeas; mix well.

Cook for 3-4 minutes.

Serve hot.