You can also make this with regular chickpeas. The trick to making a good, dark curry is to cook with a little black tea.
Soak the chickpeas overnight in the fridge.
The following day, drain the chick peas and place in a pot. Add the tea and enough water to cover.
Stick the cloves into the onion and add to the pot along with the black cardamom and bay leaf. Bring to a boil. Skim. Add the asa foetida and cook until the chick peas are tender (about 1 hour). Set aside.
Heat a large pot. Add the ghee and chopped onion. Cook over medium heat until the onion is well browned.
Meanwhile, purée the onion, garlic, and ginger. Add to the pot with the browned onion. Cook and reduce for another 10 minutes.
Grind the other spices. Add to the pot and cook for another 2 minutes. Add the tomato and cook until it reduces.
Drain the chickpeas and reserve the cooking juice. Remove the whole spices (clove, cardamom, and bay leaf).
Add the chickpeas to the pot with just enough cooking juice to cover. Salt to taste. Simmer for 15-20 minutes more until the curry has a nice consistency.