• Wash and soak black Chickpeas for 5-6 hrs, in enough water.
• Grind onions, ginger , garlic and green chilli and make a paste. Take out and keep aside.
• Puree tomatoes.
• Drain the water from soaked black chickpeas.
• Switch on the Instant pot on SAUTE MODE for 10 min., make sure the inner pot is dry.
• Once the display shows hot, add oil.
• Add whole spices if using, and cumin seeds.
• When the seeds crackle, add onion paste and cook it till it turns light brown. Keep scraping the masala that sticks to bottom, as it can burn the masala.
• Add tomato paste and cook till it masala starts turning in paste like consistency or water starts drying.
• Add the dry spice powders and mix well. Add 1-2 tbsp of water of the masala is too dry.
• Cancel the SAUTE MODE, drain water from chane and add to Instant pot.
• Add salt as per taste and water as required 2-3" above the level of chane.
• Cover the lid and set the PRESSURE COOK MODE(High) on for 20-25 minutes.
• Once the time goes off, after 2-3 minutes, do the Quick Pressure Release(QPR) and open the lid.
• Check for the doneness of chane and adjust the consistency of water if required.
• Garnish Chane Curry with finely chopped fresh cilantro leaves and serve hot with rice of your choice.

With pre-prepared Bhuna Masala in Instant Pot

• Drain water from soaked chana.
• Switch on the SAUTE Mode of Instant Pot, for 10 minutes.When the display shows hot, add whole spices.
• Then add bhuna Masala. Saute for a minute, add powdered spices and cook masala another minute.
• Cancel the SAUTE Mode, add soaked chana and salt to taste.
• Add 3 cups of water for every 1 cup of Kala Chana. Cover the lid, set PRESSURE COOK Mode on for 25 minutes.
• When timer goes off, wait for 5 mins., do the QPR(Quick Pressure Release), open the lid, mash and mix few chane with ladle.
• Garnish with finely chopped cilantro/coriander leaves and serve hot with rice or chapatis.