Black chana dry

After rinsing black chickpeas in water for a few times, soak in 2 cups water overnight or for 7 to 8 hours

Next morning in pressure cooker, take soaked chana and add salt to it. Close the lid of the cooker and let chana boil for 15-20 min on low flame

Now in a wok take ghee, add whole cumin seeds, when they splutter -add Turmeric powder, red chilli powder and coriander powder

Stir it and add dry mango powder and Garam Masala powder to it, mix well(do this step on low flame so that masala shouldnt get burnt)
Now add boiled chana(strain and reserve water)
Mix nicely so that all the masala gets coated well on the chana

Stir and saute the mixture very well for a minute or two.

Add 1/2 cup of reserved water to enable masala to coat Chana and prevent from burning

Once done switch off the gas and garnish with Green coriander leaves

Serve kala chana with pooris and sooji halwa. you can also garnish dry kala chana with coriander leaves and then serve.