Start the pressure cooker in Sauté mode and let it heat. Add oil, cumin seeds. Let the cumin seeds splutter about 30 seconds.
Add the spices and mix them with the oil. Quickly add the soaked black chickpeas and mix them with the spices (quickly, so the spices don't burn being in the hot oil for long).
Stir in the water for cooking. Press cancel and close lid with vent in sealing position.
Cook in manual or pressure cook mode at high pressure for 30 minutes. When the instant pot beeps, do a natural pressure release.
Add dry mango powder and mix it well with the kala chana. If there is liquid, in the pot, you can put on sauté mode again to dry it. It will also dry off as the chana cool down.
Garnish with cilantro. Enjoy with the puri and halwa. Another great way to enjoy these is as a high protein salad. Add diced onions, tomatoes and lemon juice. Other add on's that work great are diced mango or avocado.
Additions: You can add curry leaves, julienned ginger along with the cumin seeds. In south India, this is called Kala Chana Sundal and garnished with fresh grated coconut.
This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.