Soak 1/2 cup chick peas in water for 8 hours.
Pressure cook in a cooker ( 3-4 whistles) with pinch of cooking soda and salt. Drain the water.
Chop onions and tomatoes in small pieces.
Crush garlic cloves along with ginger.
Heat oil in a pan. Add cumin seeds, pinch of asafoetida, turmeric powder.
When the cumin seeds stars to sputter add crushed garlic and ginger, bay leaf.
Add onions and tomatoes together. Cooking them together makes a nice gravy.
Add salt and 2 tsp sugar. Cook it in its own juices without water over a low flame for 10 minutes.
After it cooks add chole masala , coriander powder, cumin powder and red chili powder. Saute it for a minute.
Add cooked chole.
Add water and simmer it for 10 minutes on low heat.
Turn the flame off. Now add 2 tbsp beaten smooth plain yogurt and mix.
Turn the heat on and simmer it for 5 minutes.