Rinse black chickpeas. Soak them overnight in 3 cups water. In the morning before cooking, discard the water and pressure cook the chickpeas until cooked. I used the Instant Pot for 20 minutes high pressure with 3 cups water to cook. Discard the water used to cook. If using a regular pressure cooker, cook the black chickpeas on medium heat along with 4 cups of water. Turn off heat after 4 to 5 whistles or until they are cooked. Finally, discard the water and set the pressure cooked chickpeas aside.
Take a large mixing bowl and mix in yogurt and gram flour well. Furthermore, add in all spices, (red chili powder, Ground coriander, ground turmeric, garam masala, ground cumin, and kasoori methi). Moreover, DONT add the salt yet. Mix well and add in 2 cups of water and whisk.
In a large wok add oil and add the yogurt water mix and let it boil on medium heat. Keep mixing to prevent the yogurt from curdling. Once it boils lower the heat and add salt. Mix and let it simmer for 2 minutes. Finally add in chickpeas and let it cook for about 2 minutes.
Meanwhile in a small pan add in ghee, cumin seeds, asafoetida and red whole chillies. Once cumin seeds sizzle turn off heat and add the tempering to the kadhi. Garnish with cilantro. Enjoy with rice.
