To begin making the Sukha Kala Chana Masala Recipe, ensure the kala chana is soaked overnight or for a minimum of 6-8 hours. 

Once the kala chana is soaked, transfer it into a pressure cooker with 1 cup of water and salt to taste. 

Pressure cook for about 5-6 whistles, next turn the heat to low and simmer for another 20 minutes and turn off the heat. Allow the pressure to release naturally. 

Once the pressure has released, open the pressure cooker and drain off the excess water from the kala chana.

Heat a pan with ghee on medium flame, once the ghee is hot, add the cumin seeds and ajwain and allow them to crackle. 

Next reduce the flame, add the ginger and green chillies and the dry spices amchur powder, coriander powder, cumin masala,  and red chilli powder. 

Mix well and quickly add in the boiled kala chana. Give it a good stir and simmer the sukha kala chana in the pan for 3 to 4 minutes until the masala gets well coated into the kala chana and finally stir in the kasuri methi.

Once done, turn off the heat, check if you need to add more salt and adjust according to taste. Transfer the Sukha Kala Chana into a serving bowl and serve as a ashtami or navami prasad for the festivals like navratri. 

Serve Sukha Kala Chana Masala Recipe along with Rava Kesari Bhath/ Sooji Halwa Recipe, and Puri Recipe as prasad for Ashtami or just as a Sunday brunch.