In a pressure cooker, add all ingredients from black chana peas to salt and give it a good stir to ensure that the ingredients have mixed well. The water should just cover the top of the curry mix.

Pressure cook it for three whistles, lower the flame and leave it for 10 minutes.

Switch off and allow the pressure to go by itself. Open the lid and give it a stir. Adjust seasoning.

For tempering, heat oil in a small saucepan. Splutter the mustard seeds, then fry the dry chilli and curry leaves.

Quickly pour into the curry and close the lid. Keep as is for 5 to 10 minutes for the flavors to soak in. Before serve, give a quick mix.

Serve warm with puttu. The curry tastes equally good with rice as well.