Soak 1 cup of channa overnight. Wash it well and drain the water.
Add enough water now to immerse the channa with one inch of additional water.
Pressure cook it with a pinch of turmeric, a pinch of heeng and a pinch of salt.
In a deep nonstick pan, heat three tsp of oil. Put in a tsp of saunf, 1 clove, 1 bayleaf, 1/2 inch cinnamon and 1 star anise. When they pop, add a big onion chopped finely. Saute till it is light brown.
Lower to medium heat.
Add a tsp of ginger-garlic paste, one slit green chillies for flavour and a half inch of chopped ginger saute for a minute.
Sprinkle one tsp chilli powder, 2 tsp coriander powder, 1/2 tsp turmeric powder and 1 tsp of channa masala and saute.
Add 2 tsp of kasuri methi and saute.
Add a big tomato finely chopped or pureed and saute till oil separates.
Add two cups of water and boil a cup of peeled and diced potatoes. When they are half done add 2 tsp of salt.When they are almost done add the cooked channa and bring to boil. Check for salt. Simmer till it absorbs the masala, about five minutes.
Garnish with chopped coriander leaves.