• Soak Kale Chane(Black Chickpeas) overnight or at least for 5-6 hrs.
  1½ Cup Kale Chane(Black Chickpeas)
• Discard the water and put Chane in the pressure cooker with water 1/2 inch above the level of chana. Also, add salt and cook Chane till 4-5 whistles.
  Salt as per taste
• Take off the flame and wait for the pressure to release.
• Drain boiled Chane and keep the water aside, it can be used for adding in Chane or you can have it as soup. It is very nutritious.
• Heat ghee/oil in a pan and add cumin seeds. Let it splutter.
  1-2 tbsp Ghee (Indian Clarified Butter/, 1 tsp Cumin seeds/Jeera
• Add the dry masalas and sauté for a few seconds. Take care not to burn the masala.
  1-1.5 tbsp Coriander Powder/Dhania Powder, ½ tsp Turmeric Powder/Haldi, ½-1 tsp Red Chilli Powder, ½ tsp Amchur/Dry Mango Powder
• Add the Chane to the masala and mix nicely so that the masala coats Chane. You can add 2-3 tbsp Chana water if required.
• Cook for few minutes. Switch off the flame.
• Garnish with chopped coriander and serve with halwa poori.

For Boiling Kala Chana in Instant Pot

• Take overnight soaked Kala chana in inner pot. Add water, 1/2 inch above the level of chana. Add salt.
• Close the lid of IP and set the pressure cook mode On.
• Pressure cook for about 30 mins.
• Once, the pressure is released naturally, open the lid and carefully drain the liquid from boiled chana.
• Keep the water aside.
• Now clean the inner pot and switch ON the SAUTE Mode ON for 10 mins.
• Heat ghee/oil. Then add cumin seeds.
• When seeds crackle, add the dry spices. Cook for a min.
• Take care the spices should not burn.
• Then add chana and 2-3 tbsp kala chana water if required.
• Coat chana nicely with spices.
• Switch off the SAUTE Mode and then take out Chana in serving bowl.
• Garnish with chopped coriander and serve with Poori and halwa.