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Soak the chickpeas overnight / 8 hrs. Drain & rinse well.
Pressure cook the chana with the halved potato, bay leaf, a pinch of cooking soda, salt & enough water to cover — about 4–5 whistles on high, then simmer 5 minutes. Let the pressure release naturally.
Into a mixer add the potato, 1 tbsp of cooked chickpeas, curd & a splash of water — blend to a smooth puree.
Heat mustard oil until smoking hot. Add onion, ginger & chopped green chilies & cook until golden.
Add turmeric, red chili powder, coriander powder & chana masala. Mix well.
Pour in the curd mix & cook, stirring, until the oil begins to separate from the gravy.
Add in the remaining cooked chickpeas and cooking liquid. Season with salt & sugar, & simmer a few minutes until thick & mushy — that’s the chikkar.
Finish with a tadka of slit green chilies & ginger juliennes crackled in hot ghee with kasuri methi and a pinch of hing, poured over. Garnish with coriander & serve.