Take dried chickpeas in a colander and wash under running cold water until water runs clear. Soak in enough water (2-3 inches above the chickpeas) for at least 8 hours or overnight.

After the soaking time, they get doubled in the size. Drain and discard the soaking water.

Turn on the instant pot with saute mode. Once hot add oil and whole spices (bay leaf, black cardamoms and cloves). Saute for 30-40 seconds or until you get a nice aroma of the spices.

Add chopped onions, sprinkle a little salt to speed up the cooking process. Saute until onions become light pink or translucent and soft. It takes about 2-3 minutes.

Add ginger paste, garlic paste and chopped green chilies. Mix and saute for a minute or until the raw smell of ginger-garlic goes away.

Add pureed tomatoes and mix. Cook until all the moisture evaporates and becomes a thick paste. It takes around 5-7 minutes.

Add remaining salt, turmeric powder, red chili powder, coriander powder and anardana powder. Mix well and saute for 30 seconds.

Add soaked chickpeas and water, stir in to mix everything.

Cover the instant pot with lid, keep the vent to sealing. Cancel the saute mode and cook on manual (high pressure) for 25 minutes.

Once it beeps, let it NPR (natural pressure release). If in the rush, then let it NPR for 10 minutes and then do QPR (quick pressure release). Once the pin drops, open the lid.

Add amchur and chole masala powder. Mix well and it is ready to serve.