Soak the chana/ black chickpeas overnight in triple the water. We will discard some water before cooking.
In the morning, In the pressure cooker put the chana and half the water . The water level should be little more/ above the chana level in the cooker.
Add salt,turmeric powder, black cardamom and cinnamon stick in the cooker. Close the lid and pressure cook for 10-15 minutes. Give one whistle on high flame .Then simmer and two whistles on simmer. It should be soft and chewable by then.
There are some brands whose chana are quick to cook. Please check that before cooking. They may need lesser time.
Once done, close the flame and wait for the steam to release completely.
No in another pan, Heat ghee and add cumin seeds.
Let it splutter. Now ina small bowl put dhania powder , red chilli and amchoor and add water to mix these three and add to the hot ghee in the pan. Water prevents the spices from burning.
Now add the boiled chana/peas. Mix well. In a small bowl take 2-3 tbsp of this boiled chana and crush them nicely. Then add this again to the rest of the kala chana in the pan and mix well
Crushed chana gets mixed and covers all the chana in the pan and blends with the spices to give a nice roasted feel. Cook these well on medium high flame till the water has dried completely.
Pour on to a serving dish before you put them on your poori with the halwa before plating it for the Kanjaks.