Soak the Chana:

• Add 1.5 cups of kala chana to a bowl and cover with water. Soak overnight.

Cook the Chana:

• In the morning, rinse the soaked chana with fresh water.

• Add the chana to a pressure cooker with water (use 2 parts water for 1 part chana).

• Select the "meat" setting and cook twice, adding water if needed between cycles.

• Drain the cooked chana using a strainer.

Prepare the Seasoning:

• In a pan, heat vegetable oil over medium heat.

• Add the diced onion and cook until it begins to brown.

• Add 1 tablespoon of garlic paste and 1 tablespoon of ginger paste to the pan.

• Add 1/2 teaspoon of salt and mix well.

Add Spices and Chana:

• Cut and add the green chili peppers (or dried red chili peppers) to the pan.

• Add 1/2 teaspoon of turmeric powder and stir.

• Add 1/2 cup of water to the pan.

• Add 1/2 teaspoon of jeera powder and 1/2 teaspoon of coriander powder.

• Add the cooked chana to the pan and mix all ingredients together.

Simmer:

• Cover the pan with a lid and let it simmer on low heat until the water reduces, about 10 minutes.

• Remove the lid and check to ensure the water has reduced.

• Turn off the heat.

Garnish and Serve:

• Top the dish with fresh coriander leaves.

• Serve hot.