Add 1 cup black chickpeas in a bowl.

Also add water and 1 tsp salt.

Mix and let it remain soaked overnight.

In the morning, drain out the entire water and wash the chickpeas. Keep aside.

Take red chilli powder to taste, 1/4 tsp turmeric powder, 1 tbsp coriander powder and pinch of asafoetida/hing in a small bowl.

Add 3-4 tbsp water and make a paste. Keep aside.

Take a heavy bottomed pan and add 2 tbsp oil in it.

As we are using a mustard oil, so it needs to be cooked to the smoking point.

Once the oil is cooked, add 2 tsp cumin seeds and 2-3 green chilies.

Let cumin splutter.

Now add the spice paste and mix. Instead of making a paste, spices could be added here individually but there's a possibility of burning them. So paste is a safe option.

Add chickpeas.

Saute them on high heat for 2-3 minutes.

Add 5 cup water and salt according to taste.

Mix and put a lid on.

Let the chickpeas cook until they turn soft enough to eat.

You can stir them at intervals but not much needed because water will not let the things stick to the bottom.

Once the chickpeas turn soft but still there's a water, let that water evaporate on high heat.

Saute for a minute only.

Sukhe kale chane are ready. Enjoy.