1. Soak channa overnight and pressure cook (5 to 6 whistles) until it is cooked.
2. Drain the water and set aside.
3. Heat oil in a pan, temper with jeera.
4. Fry onions and ginger garlic paste till the raw smell goes and onions turn brown.
5. Sprinkling some salt on the onions makes them cook faster.
6. Add chopped tomatoes, spice powders, salt and fry till tomatoes are cooked.
7. If the gravy is too dry, add water and simmer for 30 minutes.
8. Add cooked channa and boil on medium heat for another 5 to 8 minutes.
9. Garnish with coriander leaves.
10. Cut the edges of bread slices, toast them lightly with butter or ghee.
11. Top it off with channa gravy and enjoy!

Courtesy: http://spicesetc.blogspot.com/