Wash the Black Garbanzo Beans very nicely. Soak it overnight with water/ soak it for 8 to 10 hours. Drain out the water from it.
Now, heat the pressure cooker. Add oil into it. Add onion, ginger, green chili and garlic paste. Once the onion caramelized, add a pinch of salt. Add tomatoes, reduce the flame- wait for 2 minute, then add all spices- turmeric powder, coriander powder, kashmiri red chilli powder and cumin powder.
Mix well for 2 minutes then put the flame maximum. Wait for all tomatoes to mash/ dissolve in it.
Now, add all the Black Garbanzo Bean, Mix well, till you see the oil coming out from the mixture.
Add water till the Black Garbanzo Bean cover into it and add salt (as desired/ i have added 1 1/2 tsp salt).
Close the pressure cooker. Wait for 7 to 8 whistles. Let the pressure release out from the cooker. Once the pressure sound stops, open the lid, pick one of the chick pea and check if it is soft/ if not, then close the lid again and cook for another 3 to 4 whistles.
Roast the cumin, coriander and cardamom seeds, till you get a nice aroma/ when the color slightly changes to brown. (NOTE: DONOT OVERHEAT IT and keep it on LOW FLAME while you roast it).
Then blend it in the food processsor. Add this mixture in the pressure cooker, mix well.
Check out the salt. Add water as desired. Add little coriander leaves and mix well for 5 minutes.
Serve it hot with putte/ appem.Thank you so much for going through my recipe. Kindly try it and comment on my blog.