Rinse 1 cup of couple of times in running water. Soak this chickpeas in 2 cups of water overnight or minimum of 8 hrs.
Drain the water and transfer the soaked chickpeas to pressure cooker. To this add 2 1/2 cups of water and 1/4 tsp salt. Pressure cook for 4 whistle in medium-high flame .
Once the pressure is released completely, open the cooker. Remove a chickpea and press between the fingers. It should be soft and should get pressed through. If not, pressure cook again till it is soft (see Notes).
Drain the water from chickpeas. Take 1/4 cup chickpeas from this, mash and keep it aside.
In a pan, heat 3 tbsp oil in medium flame. To this add add bay leaf, cinnamon, cardamon and fry till fragrant.
Add onion and cook it till it turns translucent. Takes about 5 mins.
Add ginger garlic paste and fry till raw smell disappears.
Add tomatoes. Cook with lid closed in medium flame for about 15 mins till it turns soft and mushy.
Once tomatoes are soft add turmeric powder, red chilli powder, chole masala powder and salt. Cook this for 5 mins.
To this add mashed chickpeas, mix well and cook for another 2 mins.
Now add the cooked chickpeas and mix well. Add 1/2 cup water and simmer in medium flame for 10 mins.
Once gravy thickens sprinkle garam masala, mix well and put off the stove.
Garnish with coriander leaves and serve it with roti, poori or bhatura.