To begin making the sukha kala chana Masala recipe, ensure the kala chana is soaked for a minimum 6-8 hours. Once the kala chana is soaked, transfer it a pressure cooker with 1 cup of water and salt to taste. Pressure cook for about 2-3 whistles and turn off the flame. Allow the pressure to release naturally. Once the pressure has released, open the pressure cooker and drain off the excess water from the kala chana. Heat a pan with oil on medium flame, once the oil is hot, add the cumin seeds and allow them to sizzling. Next reduce the flame, add the chopped ginger and green chillies. Add boiled kala chana. Give it a good stir and simmer the sukha kala chana in the pan for 3 to 4 minutes. Now add in all the dry spices and stir the masala gets well coated into the kala chana. Once done, turn off the heat, check if you need to add more salt and adjust according to taste. Transfer the Sukha kala chana into a serving bowl and garnish with ginger julienne and whole green chilli.
