In a pressure cooker heat mustard oil to a smoking point.Add Hing(asafoetida) , jeera (cumin seeds), ginger (grated or paste), and sauce till the raw aroma of ginger goes away.
Add salt, red chilli powder, turmeric powder.Give it a good mix.
Add water- just an inch over the chane (black chickpeas)., and pressure cook for about 35-40 minutes, on medium heat.
Turn off the heat after 40 minutes, and let the pressure settle
Once the pressure is settled, open the cooker, and give the chana a stir. Open the lid and let simmer for another 10minutes , till the water evaporates.
Once the chana have dried, add amchoor, a little garam masala and mix well.
Dry chickpeas are ready to be served for ashtami prasad, with pooris, halwa