Rinse the chickpeas very well in fresh water for a couple of times.
Then soak them overnight or for 8 to 9 hours in enough water. Later drain all the water from the soaked chickpeas. Rinse them again in fresh water for a couple of times. Drain all the water and set aside.
Switch on the Instant Pot and press the sauté button setting the time to 12 minutes on normal mode. Keep all the ingredients ready before you begin.
Add oil in the steel insert and let it become hot (but not smoking hot). You can use any neutral flavored oil.
Add the cinnamon, cloves, black cardamoms, tej patta, cumin seeds and carom seeds. Mix and stir. Let them crackle and splutter.
Add onions and sauté them till translucent.
Now add finely chopped ginger, garlic and slit green chillies.
Sauté for about 6 to 7 seconds. While sautéing, if the ingredients start sticking or the heat is too much, then reduce the sauté setting to low. Alternatively you can sprinkle some water and deglaze.
Next add chopped tomatoes and sauté stirring often till they soften and become pulpy.
If the tomatoes start sticking, then sprinkle some water. Mix and continue to sauté.
Add turmeric and kashmiri red chilli powder. Mix very well and sauté for 3 to 4 seconds.
Add soaked chickpeas. Mix very well and deglaze the pan. Then add salt as per taste.
Add water and deglaze the pan if required.
Cover and seal with the Instant Pot lid. Position the pressure valve to the sealing position.
Press the cancel button and press the pressure cook button. Select high pressure and set the time for 30 minutes.
Once the pressure cooking is complete and after the beep is heard, wait for 12 to 15 minutes or more for natural pressure release (NPR). If steam is there, then lift the valve and do a quick pressure release (QPR). Check to see if the chickpeas are cooked and softened. If the chickpeas are undercooked, then pressure cook for 5 more minutes or as required.
Now press the cancel button again and press the sauté button setting the time to 10 minutes on normal mode.
Let the chickpea curry come to a simmer. Mash a few chickpeas before the curry starts simmering. This helps in thickening the gravy.
Simmer till you get the desired gravy consistency (which is neither thin nor very thick but medium or slightly thick consistency). Then add garam masala powder and dry mango powder. If you do not have dry mango powder, then add ½ to 1 teaspoon lemon juice.
Mix well and simmer for a minute. If the gravy becomes too thick, then add some water.
Serve Chana Masala garnished with some coriander leaves (cilantro) with a side of steamed rice, cumin rice, bread, dinner rolls, roti, puri or bhatura. Do keep a side of some finely chopped onions, lemon wedges and green chillies.