Check for the doneness of the kale chane by squeeshing them between them your fingers. If you feel it is taking effort to mash the chana then let cook for 2 – 3 whistles more.

Later separate the water and the chane. We will be just using the kale chane

Now in a pan, heat ghee, add the jeera seeds. When they begn to crackle add the slit green chillies.

Let it fry for a minute and then add turmeric powder, red chilly powder, garam masala, coriander powder,chaat masala and some salt. 

Add the salt carefully as you have already added salt while boiling.

Now add only the boiled chane. Add a little bit of the chana water if it is too dry and cook for 4-5 minutes.

Lower the flame and let the chane cook for 1 – 2 minutes or till the chane attain a oil sheen.