Wash the dry kala chana under running cold water till water runs clear.

Add enough water and soak for at least 8 hours or overnight.

After the soaking time, it gets larger in size.

Now discard the soaking water, take chana to pressure cooker. Add new 1 ½ cups of water. Cover with the lid, turn the heat and pressure cook it for 2 whistles on High + 30 minutes on medium-low.

Let the pressure go down by itself then open the lid. Chana should be cooked all the way through and soft. If you press it between thumb and finger, it should mash easily.

Now heat the oil in a pan on medium heat. Once hot add cumin seeds and ajwain. Let them sizzle a bit.

Add tomato and onion paste saute it when it's colour get change, Now add chopped green chilies and ginger. Saute for 30 seconds.

Then add cooked chana with it's water. If it has too much water then drain some and use in making chapati dough or in the dal. For this sookha kala chana, you will need about ½ to ¾ cup of water.

Add some salt and mix. Let it simmer for 2 minutes.

Then add spiced powders (red chilli powder, cumin powder, coriander powder, amchur powder, garam masala and black salt).

Mix well and cook till almost all the moisture is evaporated and thick gravy is coated to the chana.