Pick, wash and soak the channas (whole Bengal beans) overnight in 1¼ pt (720 mils) of water. Add 1 teaspoonful of salt and 1 or 2 green chillies and simmer till tender. Alternatively pressure-cook at 15 lb pressure for 10 minutes and allow the pressure to drop by itself.
Heat the ghee, and fry the finely-shredded onions. Remove from the fire when golden brown, add ½ teaspoonful red pepper, stir and keep it on the fire again. Continue frying the onions, adding a little water at a time till 2 tablespoonfuls are consumed. Then add the remaining spices, ginger and the garlic ground together. Fry for 5 minutes or till the ghee separates from the masala. Add the roughly-cut tomatoes and stir till they form a homogeneous mixture with the masala. Then add the boiled channas and fry on slow fire for 10 minutes whilst adding the channa stock, a little at a time. After adding the last of the stock, simmer on slow fire for 20 minutes.
Serve, sprinkled with garam masala and chopped fresh coriander leaves (dhania sabz) or parsley.