Prep work with Dry Garbanzo Beans / Chickpeas:

• Take the beans / chickpeas, into a wide vessel, wash them couple of times with running water.

  Pour 3 cups of water, set aside on kitchen platform, let them soak for 6 to 7 hrs.

STOVE-TOP METHOD

With soaked chickpeas(time: 20 mins)

• Take the chickpeas along with the soaked water, add 2 more cups of water, 2 teaspoons of salt into a pressure cooker, cook on high flame for 5-6 whistles. Then continue with recipe below.

With canned chickpeas(time:10 mins)

• Skip the above step and continue the recipe below.
• Put a frying pan / tawa on stove top under medium flame, add oil and heat it.
• Add the chopped onion pieces and ginger-garlic paste / finely chopped ginger-garlic. 
• Let the onions become transparent, then add tomato puree, chana masala powder, turmeric powder, red chilli powder, sugar and salt.
• Mix everything gently, leave it for 3-4 mins, until oil separates.
• Add ¼ to ½ cup of water and ¾ of the cooked chickpeas / chana. Make puree of the rest of the chickpeas and add it too.
• Gently mix up everything, and leave on flame, for about 3-5 mins on medium / until it thickens.
• Switch the flame off, transfer to serving bowl, garnish with chopped fresh coriander. Done!!

INSTANT POT / ELECTRIC PRESSURE COOKER METHOD:

With Soaked Chickpeas:(time:35 mins)

• Switch the INSTANT POT on, set to SAUTE mode, on high pressure, add oil, finely chopped onion,ginger, garlic or ginger-garlic paste.
• Let the onions become transparent, then add tomato puree, chana masala powder, turmeric powder, red chilli powder, sugar & salt. Mix & cook until oil separates.
• Now, add all of the soaked chickpeas / chana. Pour 1 to 1½ cups of water (up to a level all the beans are sunk). Give a mix, close the lid & valve, set to BEAN / CHILI mode under high pressure. (takes 30 mins)
• Release the pressure naturally (NPR) or manually (QPR). Either is fine. Using a ladle, mash up partly, then mix up everything thoroughly.

  Garnish with chipped coriander leaves & onions. Done!!

With Canned Chickpeas(time:10mins)

• Follow whole of the above procedure, except for, close the lid & valve, set to PRESSURE COOK mode under high pressure for 5 mins.Done!!