To get the best texture, overnight-soak the kala chana.
Black chickpeas (kala chana) (2 cups)
Cumin seeds (jeera) (1 tsp)
Haldi Turmeric Powder (1 tsp)
Lal Mirch Red Chilli Powder (½ tsp)
Garam Masala Powder (½ tsp)
Mustard oil (sarson ka tel) (2 tbsp)
Overnight-soak the chana.
The following morning, drain out the water and keep the chana aside.
Heat the mustard oil in a pressure cooker and just when it has begun to smoke up, toss in the jeera.
When the jeera has begun to splutter, add in the chana. Keep sautéing for a minute.
Next, add in the Haldi Turmeric Powder, the Lal Mirch Red Chilli Powder, the Garam Masala Powder, and salt. Keep sautéing for about 2 minutes.
Pour in 1½ cups of water and keep stirring.
Put the lid on and pressure-cook the mix, timing it to 10 to 12 whistles.
Once the cooker has cooled down, take the lid off and let the mix simmer till all the water has dried up.
Serve the Sookha Kala Chana with poories and sooji halwa.