• In a bowl, add black chickpeas and enough water to cover the chickpeas, and let them soak overnight or for 4 hours

Instant Pot

• Once ready to cook, discard the soaking water.
• Put all of the ingredients in an Instant Pot, except for the oil, green chilies, and cilantro, along with 1 cup of water, and cook on the multigrain setting for 40 minutes.

  If you don't have a multigrain setting, then pressure cook on high for 40 minutes.
• Release the pressure and put it on sauté mode to dry any excess water.

Traditional Pressure Cooker

• If you are using a traditional pressure cooker, then adjust the water quantity accordingly. Cook for 40 minutes or until the chickpeas are soft. Follow the pressure cooker manual for timings.
• Release the pressure and dry any excess water on high heat.

Bonify the kala chana

• Now add oil and cook until the water dries out and the oil separates.

Shorba/ Masala

• If you want to make masala chana, then at this point, add garnish and enjoy.
• If you want to make shorba, then add 2 cups of water and let it cook for 5 minutes on sauté mode, then add garnish and enjoy.