Rinse black chickpeas in water many times.

Take 2.5 cups of water and soak the black chickpeas or kala chana in it overnight or for 8 to 9 hours in a big enough dish.

Remove the water. The soaked chickpeas should be rinsed several times in water using a colander or sieve before being placed aside.

Add 2 tablespoons of oil or ghee to a 3-liter pressure cooker. Turn down the heat a bit.

the seeds of cumin. After they have started to crackle, add finely sliced onions.

Onions should be sauteed over medium-low to medium heat until they turn light yellow. Reducing the heat to low once more.

Green chili, ginger, and garlic that has been finely diced should be added. Sauté for 10 to 12 seconds, or until the raw aroma of the garlic and ginger disappears.

On a medium-low heat, add the finely chopped tomatoes and cook them until oil begins to come out of the sides of the onion-tomato masala. The tomatoes ought to squish up and get pulpy.

Replace canned or tomato puree with fresh tomatoes. The tinned tomatoes should be crushed before being added. Add roughly 12 cup plus 2 teaspoons of tomato puree.

Add the spices and stir for one minute over low heat: turmeric, asafoetida, coriander, and Kashmiri red chili powder.

After that, include water and the soaked black chickpeas. Mix thoroughly after adding salt.

Chana should be pressure cooked for 10 to 11 minutes or 10 to 12 whistles on medium heat, depending on how soft you like your chickpeas. Pressure cook them for an additional 5 minutes if they are undercooked or have a hard center.

Lastly sprinkle the curry with garam masala and coriander leaves. If you like, garnish punjabi kala chana gravy with coriander leaves.

Serve the black chickpeas gravy with steamed rice, roti.