Once saute setting is finished, add in 6 cups of water and mix well. Next add in 1/2 tsp hing, 1/2 tsp tumeric, 1/2 tsp red chili powder, 4 tsps cumin, 5 tsps coriander powder, 3 tbsps lemon juice, 1 tsp garlic powder, 3 tbsps gor, 1 tsp minced garlic, 1 tsp ginger paste, 1 tsp chaat masala and salt according to taste. Stir the water, until all spices are incorporated. Next add in the drained black chickpeas, and stir one more time to incorporate. Cover and press pressure cook button, making sure it’s set to high pressure. Set timer for 60 minutes, making sure valve is set to “sealing.” When timer completes, let pressure release naturally for 10-12 minutes and then move the valve to “venting.” Remove lid once all pressure has released.