Soak Kala Chana for 5-6 hrs in water. Then wash it and put in a pressure cooker, add 1/2tbsp salt, a pinch of baking soda and 5 cups of water to it and cook it for 1 whistle and then let it cook for 20 min at low flame.
After 20 min, switch off the flame, cool it and then drain it.
Heat oil in a pan, add cumin seeds, saute it and then add sliced onions to it. As the onions become little brown then add ginger-garlic paste into it, saute it and then add turmeric, black pepper, dry mango, cumin, coriander and red chilli powder, carom seeds and salt into it.
Cook it well and then add kala chana into it. Mix it well and then 1/2 cup of water into it. Mix all on medium -high flame. Add coriander leaves in it and switch off the flame.
Serve it by garnishing it with some coriander leaves, onion rings and lemon wedges.
