Rinse and soak the Chickpeas in enough water for 6-8 hours.
1/2 Cup Black Chickpeas / Kale Chana
The next day drain the water and give it a quick rinse.
Water as needed
In a pressure cooker, add oil.
1 tablespoon Oil
If using Instant pot, switch it on to Saute mode for 12 minutes and add oil.
Once hot add mustard seeds and curry leaves and let it splutter.
1 teaspoon Mustard Seeds, 6-8 Curry leaves
Add green chilies, pureed or grated garlic, onion and saute until translucent.
1-2 small garlic cloves grated/paste, 2-3 green chillies, 1 medium-sized onion finely chopped
Add freshly grated coconut and again saute until a few minutes.
2 tablespoon Fresh coconut grated
Alternatively, one can make a puree of green chillies, garlic and onion and saute it all together.
Next, add in the chopped/pureed tomato, Red chilli powder, Turmeric Powder, salt, and mix it.
2 large tomatoes pureed or finely chopped, 1 teaspoon Red Chilli Powder, 1 teaspoon Turmeric Powder, Salt
Add in the Maharashtrian Goda Masala.
1 tablespoon Maharashtrian Goda Masala
Saute until the masala starts leaving the sides or is cooked.
Now add the soaked chickpeas, coriander, and mix nicely so that the masala is coated evenly
1/4 cup Fresh Coriander chopped
Add 3 cups of water and salt to taste and cook it further for 1-2 minutes
If using a pressure cooker, pressure cook it for 3-4 whistles (Depending on your pressure cooker settings).
If using Instant pot, cancel the saute mode, Close the lid, and put it on sealing mode.
Pressure cook it for 12 minutes on high.
Let the pressure release naturally.
Open and check if the chana is done by pressing between your fingers.
Adjust the consistency as desired or leave it as is.
Serve it with steamed rice or Malvani Amboli or Neer Dosa