Wash black chickpeas under running water for a few times and soak in 3 cups water overnight or for 7 to 8 hours minimum.

Next morning in pressure cooker, take soaked chana and add salt to it.

Close the lid of the cooker and let chana boil for 15-20 min on low flame. Must be cooked till 5-6 whistles or till you get the aroma.

Now in a wok take ghee, add whole cumin seeds, when they splutter -add Turmeric powder, red chilli powder, coriander powder and Garam Masala powder to it, mix well(do this step on low flame so that masala shouldn’t get burnt)

Add yogurt and stir

Now add fresh tomato purée and stir nicely till the tomatoes are done and masala leaves oil from the sides.

Now add boiled chana(strain and reserve water)
Mix nicely so that all the masala gets coated well on the chana. Stir and saute the mixture very well for a minute or two.

Once chana gets coated with masala add the reserved water and mix well. You can add some more water to adjust the consistency of the gravy required.

Transfer it to the cooker again and cook for two more whistles so that everything gets incorporated well.

When the pressure releases garnish chana with green coriander leaves and serve with rice, roti or parantha.