Wash and soak 3/4 cup dried chickpeas in sufficient water for 8 hours or overnight
Cook the soaked chickpeas until tender. Using a pressure cooker or Instant pot will make this much quicker. Keep aside.
Heat 2 tbsp oil in a pan and add 1 cup chopped onions along with 1/2 tsp minced garlic, 1/2 tsp grated ginger and mix well.
Cook until the onions turn soft.
Then add 1/2 tsp red chilli powder, 1/2 tsp Kashmiri chilli powder (if using), 1 tsp coriander powder, and some Salt.
Fry for a minute and then add 1 cup cubed ripe tomatoes.
Mix everything well together and cook till the tomatoes turn soft.
Remove onto a plate and let it cool completely.
Grind to a paste (as smooth as you like) without adding any water and return to the same pan
Turn on heat and add the cooked chickpeas along with 1 cup water
Bring to boil and simmer for 5 minutes until the flavours blend well together.
Add 1 tsp garam masala and 3 tbsp chopped coriander leaves.
Adjust salt and turn off heat. Your chana masala is ready!