Rinse 1 cup black chickpeas (kala chana) a couple of times in water. Then add 2.5 cups water and soak the kala chana overnight or for 8 to 9 hours.

In a pressure cooker, add 2 tablespoons ghee or oil.

Add 1 teaspoon cumin seeds (jeera). Let them crackle.

Once the cumin seeds crackle, then add 1 medium sized onion (finely chopped).

Saute the onions till they become light golden.

Add 4 to 5 garlic cloves (finely chopped) and 1 to 2 green chilies (finely chopped).

Saute for 10 to 12 seconds.

Add 2 medium tomatoes or 1 large tomato (finely chopped).

9. Saute them till the oil starts leaving from the sides of the onion-tomato masala. The tomatoes will also soften.

Then add ¼ teaspoon turmeric powder, 1 pinch of asafoetida (hing) and ½ teaspoon Kashmiri red chilli powder.Sauté for 2 to 3 seconds.

Then add the kala chana along with all of the soaked water. Additionally, add ½ to 1 cup water or add as required.

Season with salt as required and stir well.

Pressure cook kala chana on a medium to high flame for 8 to 9 whistles or more till the kala chana are cooked well and softened. The chana should soften and be cooked well. If there is too much of liquid in the gravy, then cook the chana without the lid, till some water evaporates. You can also mash a few chana pieces for the gravy to thicken.

When you get the desired consistency in the black chana gravy, then lastly sprinkle ½ teaspoon garam masala. Mix well.

Add 1 tablespoon coriander leaves (optional) to Punjabi kala chana curry.