Soak the chickpea in water overnight
Into a pressure cooker kept in medium flame, pour the vegetable oil
Once heated, put the mustard, cumin, fennel and fenugreek seeds and the dried red chilies
Stir a couple of times
Then add the ginger, garlic and green chiles and stir until sauteed
After that add the chopped pearl onions and onions
Stir well until sauteed
Add the powders - turmeric, chili, coriander powders, and garam masala
Stir well for 5mins until the raw smell of the powders fade
Then to it add the chopped tomato and stir well until the pieces turn mushy
After that, add soaked chickpea and stir until well mixed
Add salt and asafoetida powder to it and mix well
Pour the water to and once more mix well
Close the cooker and cook for 5-6 whistles or until the chickpea is cooked
Then once the steam leaves the cooker, open the cooker and give stir the curry
To it add the chopped cilantro and salt(if needed) and mix well
If there is excess gravy, boil it until it is reduced to half
That's it!! Chana masala is ready!!