Whole chana curry

2 cups whole brown chana with skin soaked overnight.
1 tsp cumin seeds
1/2 tsp fennel seeds
1/4 tsp ajwain
5 dry red chillies
1/8 tsp asafoetida
2 tbsp ghee
3 small tomatoes chopped
1 tsp coriander powder
1/2 tsp dry ginger powder
2 tsp amchur powder
1/2 tsp cardamom, clove and cinnamon powder (Amma's)
1/4 tsp turmeric powder
2 tsp salt
1/2 cup chopped coriander leaves

Heat ghee, add cumin, fennel, ajwain, chillies and asafoetida.  Add tomatoes, all the powders, 1/2 cup of water and pour into cooker along with the chole and cook.  After it is done, boil down if necessary to obtain necessary thickness.  Add coriander leaves.  If you make it early enough, take out some of it, cool it down and blend it and add it to the curry instead of boiling it down.