First, sort and rinse the black chickpeas with water. Place them in a large bowl and add double the amount of water. Soak overnight. (If you forget to soak, add the chickpeas and a pinch of baking soda to a pressure cooker with water and cook on medium heat for 2-3 whistles.) Drain the soaked chickpeas, rinse 1-2 more times with fresh water, and set aside in a strainer.

In a small bowl, mix together salt, turmeric powder, red chili powder, coriander powder, and chana masala with a little water to make a paste.

Heat oil in a pressure cooker. Add asafoetida and cumin seeds, and let them sizzle. Add the spice paste and sauté for 2-3 minutes.

Once the spices are cooked, add the black chickpeas and mix well. Add 1/4 cup water, close the pressure cooker lid, and cook on medium heat for 2 whistles.