Soak chanaovernight and keep it ready.
Add 4 spoons oil in a pressure cooker and splutter jeera. Then add finely chopped garlic and green chillies and saute for 1 minute.
Add onions and fry till golden brown.
Then add finely chopped tomatoes, rock salt and a pinch of turmeric powder and cook till tomatoes turn mushy
Then add 2 spoons chilli powder and half a spoon of hing powder and saute for 30 seconds
Add chana and coat the gravy over the chana and add 2 cups of water.
Pressure cook for 10 whistles and open the lid after pressure settles down. Add chana masala powder and garam masala powder and coriander leaves and stir and turn off the flame. Note: If there is excess water after removing the lid, cook till all the water is evaporated by keeping the cooker open without lid and finally add garam masala powder, chana masala powder and coriander leaves.
Serve hot with roti, phulkas, chapathis, pooris and bhutaras.
