In a pan, add oil and heat it up.
Add cumin seeds and Kashmiri red chilies. Let it pop for few seconds.
Then add freshly chopped ginger garlic and saute for a minutes.
Also add, chopped onion.
As the onion and ginger garlic starts to change color, add all the spices (Red chili Powder ½ tsp, Coriander Powder ⅓ Tsp, Turmeric Powder ⅓ Tsp, Black Salt ⅓ Tsp, Black Pepper ⅓ Tsp, Mango Powder 1 Tsp, Garam Masala Powder).
Cook all the spices for few seconds on medium heat to get rid with spice rawness.
Add yogurt and fresh tomato paste (don't use store bought tomato paste).
Mix all the ingredients at medium heat. As the oil visible to pan then add boiled chana dal and give it a good mix.
Cover the pan for 10 to 15 to simmer at low heat.