Soak the kala chana (black chickpeas) overnight or for a minimum of 4 hours in 3 cups water. Drain the water, rinse the chickpeas and boil them until done.If using Instant Pot- 25 minutes at high pressure (use 2 cups water for 1 cup soaked chickpeas) with natural pressure release if soaked overnight. If soaked for 4 hours, 40 minutes at high pressure with natural pressure release. This is what I did.If using stove top pressure cooker- 7-8 whistles on high heat. Let the pressure release naturally.