Soak the kala chana for 8-9 hours or overnight.

Place a pressure cooker on low flame and add oil to the vessel.

Once the oil is hot, add cumin seeds and asafoetida. Let them cook until the cumin stops sizzling.

Now add the garlic and chilli. Cook them until the garlic doesn’t smell raw.

Now add the onion, salt, and turmeric and mix it all. Cook it until the onion becomes translucent.

Now add the tomatoes and let them cook until they release oil from the sides.

Add the regular chili powder and garam masala powder and let it cook for 3-4 minutes.

Until then strain the kala chana and add them to the pressure cooker once the masalas are cooked.

Add the water and close the lid. Let it cook on low flame for 4-5 whistles. Don’t try to open the cooker lid immediately after you switch off the stove. Let it rest for 5-10 minutes or until the pressure goes down.

Transfer the Chana Masala to a serving bowl and garnish it with coriander leaves.

Serve it hot with rice and a side of lime.