For this recipe, You need to skip onions from the ingredients. Add 1/2 cup of Chana Dal (split gram) to the ingredients list instead.
Soak the chana dal with Chana or Chhole for a minimum of 6 hrs or overnight. Drain the water when ready to use and set aside.
When ready to make Chana Masala, press saute mode (high) to 15 minutes. When the screen says HOT, add oil in the inner pot of the IP and add all the whole spices as instructed above - cumin seeds, bay leaf, black cardamom, cinnamon stick. Saute for few seconds.
Now add chopped tomatoes, ginger and green chili and tomato paste. Add powdered spices now like turmeric, red chili powder, coriander powder and garam masala. Mix all. Cover and cook for 5-7 minutes on saute mode till tomatoes look cooked. Now switch off the saute mode.
Add soaked chana/chhole and chana dal to the pot. Add 4 cups water. Press PRESSURE COOK/MANUAL MODE and set at HIGH/MORE for 30 minutes. Once the timer goes off and safety valve drops down, open the lid carefully. Add Amchur powder and Anardana powder. Give a good stir. COver with lid again and let stand for 10-15 minutes on warm. Serve it warm when ready to eat.