Ingredients

• Channa ( white ) ( chickpeas ) - 1/2 cup
• Onion - 1
• Tomato - 4
• Garlic - 5 pods
• Ginger - a small piece
• Turmeric powder - 1/4 tsp
• Saunf - 1/4 tsp
• Cumin - 1/4 tsp
• Coriander leaves - a few
• Curry leaves - a few
• Cinnamon - a small piece
• Salt - as needed
• Oil - as needed
• To Powder
• Cumin - 1/2 tsp
• Saunf - 1/2 tsp
• Pepper - 1/2 tsp
• Coriander seeds - 1/2 tsp
• Red chili - 1
• (Dry fry and powder)

Method
1. Soak channa overnight.
2. Remove a handful of channa and pressure cook the remaining with salt.
3. Cut onion, tomato, coriander leaves finely and crush the garlic.
4. Add onion, tomato, coriander leaves, curry leaves, turmeric powder, ginger, garlic, saunf, cumin, and pressure cook till it whistles 4 times. 
5. Remove the contents from the cooker, grind, strain, and set aside in a pan.
6. Add masala powder, whole channa, and cook.
7. When the contents start boiling, remove the pan from the stove.
8. Heat oil in a small frying pan.
9. Add cinnamon, fry, add to the soup, and serve hot.