Pressure cook the chana with khaane wala soda and 1 tsp salt in 1.5 litre water for 5 minutes ( suit to your pressure cooker timings) or till the chana gets a little tender but its shape is intact. It must not get so tender that it breaks. Drain out the chana. Heat the 4 tbsp oil in the karaahi, and put jeera, tejpatta into it. When the jeera begins to splutter, add onion and saute for sometime over medium flame till onion gets transparent and pinkish. Add all the powdered masalas. Saute for 2 minutes. Add the jhingni, chana, and salt. Saute everything for 5 minutes then cook it covered on low flame till Jhingni gets tender. Put off the flame and serve the subzi with chapaatis or rice-daal-papad-desi ghee.