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Ingredients
½ cup dried black chickpeas (kala chana)
1 teaspoon salt (or to taste)
3 tablespoons vegetable oil
¼ teaspoon asafetida (hing)
1 teaspoon cumin seeds
¼ teaspoon fenugreek seeds (methi dana) (roughly crushed)
½ cup chopped onions
2 green chilies (slit into half)
½ cup grated tomatoes
1 teaspoon coriander powder
½ teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder
½ teaspoon garam masala powder
½ cup plain yogurt (dahi)
2 tablespoons chickpea flour (besan, gram flour)
2 tablespoons chopped cilantro (fresh coriander leaves)

Instructions
Cook The Chana
Wash the chana with water and soak them in 2 cups of water for 5-6 hours.
Drain the water and rinse the chana once again.
Add the soaked chana to an instant pot with 2 cups of water and 1 teaspoon salt and secure the lid.
Set the valve to the sealing position.
Press PRESSURE COOK and set the timer to 20 minutes at high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually and open the lid of the pot.
Note – To cook the chana in a traditional pressure cooker, cook on high heat for 1 whistle. Then reduce the heat to low and cook for 20 minutes.
Make The Curry
Heat oil in a pan over medium-high heat.
Once the oil is hot, add asafetida, cumin seeds, and fenugreek seeds, and let them crackle for 4-5 seconds.
Add onions and green chilies and fry until the onions turn golden brown in color (5-6 minutes), stirring frequently.
Add tomatoes and cook for 2-3 minutes.
Now add coriander powder, turmeric powder, red chili powder, and garam masala powder, and fry for 1-2 minutes until the oil starts to separate from the sides of the pan.
Reduce the heat to low.
Whisk yogurt with chickpea flour and add it to the pan along with the cooked chana and the water they were cooked in.
Cook uncovered for 10-12 minutes.
Check for salt and water and add more if required.
Garnish with cilantro and serve hot.

Notes
Avoid adding asafetida (hing) for a gluten-free version.
Adjust the green chilies depending on your taste.

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