To make the perfect Kala Chana Masala Sabji, take 1 cup of Kala Chana (black chickpea) and soak it in water overnight.

Next step: place a cooker on flame, add soaked Kala Chana, 2.5 cups of water, two way leaves, two cloves, two green cardamoms, a chopped onion, 1 tsp of grated ginger, 1 tsp of salt, and 1 tsp of ghee, and mix well.

Next step: close the lid and cook until two whistles. And after two whistles, cook on a low flame for 10 minutes.

After 10 minutes, turn off the flame, remove the lid, and gently mash the onion.

Next step: take a grinding jar and add two green chillies, 6-7 garlic cloves, and a coriander stem.

Next step: add 2 tsp of Kashmiri red chilli powder, 2 tbsp of coriander powder, 1 tsp of cumin powder, 1/2 tsp of turmeric powder, 1/2 tsp of black salt, 1 tsp of kasoori methi, and 2 tbsp of boiled Kala Chana and make a fine paste.

Next step: place a kadhai on the flame, add 2 tbsp of oil, and heat well.

After the oil is hot, add 1 tsp of cumin seeds, 1/4 tsp of asafoetida, and 2 chopped onions and roast well.

After the onion turns golden, on a low flame, add the prepared masala paste and cook.

After the masala releases the oil, add two grated tomatoes and 1 tsp of salt, mix well, and cook with the lid closed.

After 2–3 minutes, add the cooked kala chana, mix everything well, and cook for 2 minutes.

After 2 minutes, add 1/2 tsp of garam masala and 1/2 tsp of dry mango powder and mix well.

Next step: place a tempering pan on the flame, add 1 tbsp of ghee, and heat well.

After the ghee melts, add two split green chillies and ginger julienne, and mix.

Next step: turn off the flame and pour the tempering on the Kala Chana Sabji.

Now your perfect Kala Chana Sabji is completely ready, and you can enjoy it.