Place the kala chana in a large bowl. Pour enough water over the beans to cover by several inches and soak overnight for 8 hours.
Rinse and drain the garbanzo beans thoroughly.
Combine the chana, 3 cups water, tomatoes, 1 finely chopped onion, jalapeno pepper, vegetable oil, salt, turmeric, ground red chile pepper, and dried whole chiles in a large pot over medium-high heat and bring to a boil.
Reduce heat to medium-low, and cook until the beans are tender, 3 to 4 hours, adding water as needed to keep about 1 inch of liquid at the bottom of the pot.
Garnish with cilantro and 1 tablespoon finely chopped onion.