Rinse the dried chickpeas and soak them in plenty of water for 6–8 hours or overnight.

Drain and rinse. Transfer to the Instant Pot and add fresh water until the chickpeas are covered by about 1–1½ inches. Add salt.

Pressure cook on High for 18–20 minutes, then allow the pressure to release naturally. Reserve the cooking liquid.

Blend the onions, garlic, and ginger into a paste. Separately, blend the tomatoes into a purée.

Dry roast the coriander seeds, cumin seeds, black cardamom, cloves, and anardana over low heat until fragrant. Add the ajwain, then grind everything into a powder. Set aside.

Heat the oil in a heavy-bottomed pan. Add cumin seeds, bay leaves, and asafoetida. Add the onion-ginger-garlic paste and cook until golden.

Add the tomato purée, turmeric, red chili powder, and salt. Cover and cook on low heat for 10–20 minutes, stirring occasionally. Add 1–2 tablespoons water if needed to prevent the masala from burning. Cook until the masala is well cooked and oil begins to appear around the edges.

Add the freshly roasted masala and cook for another 1–2 minutes.

Add 2–3 tablespoons cooked chickpeas and mash them well into the masala with a masher or fork. This helps naturally thicken the gravy.

Add the remaining chickpeas and enough reserved cooking liquid to reach your preferred consistency. Bring to a boil and cook for about 5 minutes.

Taste and adjust the salt and seasoning as needed. Garnish with freshly chopped cilantro.