• Pick any dirt or stones from the dried chickpeas. Give it a quick rinse.
• Take the black chickpeas in a large bowl or pot and add sufficient water. Cover and let it soak for 3-4 hours (you can also soak it overnight). Drain and rinse once soaked.

Instant Pot Method:

• Add the soaked black chickpeas to the inner pot of the Instant Pot. Add two cups of water and salt. Secure the lid and pressure cook for 20 minutes. Do a natural pressure release for 10 minutes, then quickly release the remaining pressure manually.
• If you are using unsoaked black chickpeas, add three cups of water and pressure cook for 50 minutes. Do a natural pressure release for 10 minutes, then quickly release the remaining pressure manually.

Stovetop:

• Take soaked black chickpeas in a large pot and cover with several inches of water. Add salt and give it a quick stir.
• Bring it to a boil and cover with a lid, leaving a small gap for the steam to escape. Simmer for 45-50 minutes or until they are done to your liking. Check once after 30 minutes to ensure there is sufficient water. For unsoaked kala chana, simmer for 1 to 1½ hours.