Soak the 1 cup Kala chana (black chickpeas) in 3 cups of water overnight or for at least 8 hours.

Once the chickpeas have been soaked, rinse them.

Place chickpeas in a large pot with water to cover. Bring to a boil over medium-high, cover, and reduce heat to simmer until tender, about 90 minutes to 2 hours.

Rinse 1 cup of dried chickpeas, and add to the Instant pot along with 3 cups of cold water.

Secure the lid, moving the valve to, " SEALING. Select the pressure cook tab and cook for 50 minutes, then allow the pressure to release naturally for 10 minutes.

Turn the steam release valve to VENTING to release the remaining pressure. The floating valve lid will drop. Remove the lid and check to see if chickpeas are tender.

Drain the black chickpeas after they have been boiled and then place them in a large bowl.

Stir in all the chopped vegetables, the tamarind chutney, the lemon juice, and the spices.

Mix all the ingredients well and you're good to go!