• Soak Kale Chane(Black Chickpeas) overnight or at least for 5-6 hrs.
• Discard the water and put Chane in the pressure cooker with enough water with salt, and cook Chane till 4-5 whistles. Take off the flame and wait for the pressure to release.
• Take out 1/2 cup of boiled chana as much as you want to add , keep the water for later use.
• Mix besan and other dry spices in yogurt/curd with water and keep aside. Take care that are no lumps formed.
• Heat oil/ghee in a pan and add asafoetida and cumin seeds. Let it splutter.
• Crush Ginger and green chilli in motor pestle and add once cumin seeds crackle.
• Add the whole dry spices(cinnamon, bay leaf, cloves, black pepper). Roast for few seconds till it gives aroma.
• Add besan/ chickpea mixture to the pan and mix well. Cook for 2-3 minutes. Keep stirring.
• Add chana and mix well. Add salt as per your taste and adjust the water as per the consistency you like. This time I made on the drier side with little gravy.
• Garnish with chopped onions(optional) and coriander and serve hot.

For Gravy like consistency

• Add 1/4 cup besan to 1 Cup of yogurt/curd and add about 2 cups of water. Cook tlll it reaches desired consistency.

For Semi Dry version

• Add 2 tbsp of besan to 1/2 Cup of yogurt/curd and add about 1 cups of water. Cook tlll it reaches desired consistency.

Cooking Black Chickpeas in Instant Pot

• Drain over night soaked black chickpeas. Add to the inner pot of Instant Pot. Add about 3 cups of water.
• Set on the Saute Mode on for 10 minutes on high.
• Let it boil for few minutes till some froth accumulates at the top. Remove it and add salt
• Cancel the Saute Mode and set the Pressure Cook Mode on High and set timer for 20 minutes. Once done, do QPR(Quick Pressure Release) and check whether Chana are soft or not. Press one or two chana between the thumb and index finger. It should be soft and easy to press.
• Use as required.