Soak chana overnight or atleast for 8 hrs.
Pressure cook it along with enough water for 6-7 whistles or until soft....dont drain the water,Set aside.
Dry roast all the ingredients listed under 'for baharat powder' till nice aroma rises, then grind it to a semi fine powder. I used my hand mortar and pestle to do this.
Heat ghee in a pressure cooker then add onion, garlic and saute for 2mins then add tomatoes and saute till mushy and raw smell leaves.
Then add potato cubes along with baharat powder,required salt and saute for a minute then add 2 cups of water and pressure cook in medium high flame for 2 whistles.
Once pressure releases add boiled chana, tomato puree. I added a pinch of chilli flakes at this stage.Adjust salt.
Let it boil for 5mins in low flame.Switch off and then squeeze lemon juice, garnish with coriander leaves.
Garnish with grated cheese while serving. Serve Chickpea Soup hot with toasted bread....heaven I say!!