First wash kala chana properly then soak in normal water overnight. Next day drain the water. Pressure cook with water and salt for 6 whistles. After 6 whistles switch off the flame. Cool it. Open the lid. Drain the water. Don't throw the water. Use as a soup. Heat oil in a kadai. When the oil is hot. Add mustard seeds, chopped green chillies, few curry leaves and grated ginger. saute it for few seconds.

Then add boiled kala chana. Mix it well. Add haldi powder, kashmiri red chilli powder, black pepper, mango powder, hing and black salt. Saute it for few second. Once it is done. Then transfer to a serving plate. Decorate with chopped tomato. boiled potato and onion