Soak the dal overnight and next day rinse and wash it nicely.
In a wok heat oil and temper some cumin seeds and asafoetida and add bay leaf, cloves, cinnamon and cardamom.
Add some chopped onions and sauté till they are translucent and then add ginger - garlic paste and cook till the raw smell goes away.
Now add chopped tomato and cook it with little salt, coriander powder, cumin powder, chilli powder and let the masala leaves the sides on a slow flame.
Gradually add the soaked channa and 1/2 cup water along with more salt and cover and let it cook on slow till the dal is done but not mushy.
Dry up the dal once its cooked well, this would take 15 min approximately.
Now add kitchen king masala and top up with lemon juice and coriander and serve.