Discard the water that was used to soak the chickpea overnight.
Select sauté on the instant pot. Add oil to the pot. When the oil is hot, add cumin seeds, asafoetida, and bay leaves.
When the cumin seeds begin to splutter in about 30 seconds to a minute add Kashmiri chili powder and 1/4 cup water. Give it a good stir.
Add ground cumin, ground ginger, ground coriander, and salt. Give it a good stir. Add the chickpea and 1/2 cup water. Give it a good stir. Select cancel.
Secure the lid on the pot. Select manual and cook at high pressure for 60 minutes. When cooking is complete, use natural pressure release to depressurize.
Add garam masala, mango powder, and pomegranate powder. Granish with cilantro. If there is excess water, select saute until the water reduces. Transfer the cooked kala chana in a serving bowl. Discard the bay leaves.
Serve hot with puris, rice, or tortilla.
