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.
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.