"Irani Chana" typically refers to a popular Indian dish made with black chickpeas, also known as Kala Chana, and it is not directly associated with Iran despite the name. Here's a basic description of the dish:

Ingredients:

1. Black Chickpeas (Kala Chana): These are a smaller and darker variety of chickpeas compared to the more common beige ones.
2. Onions: Usually chopped or sliced.
3. Tomatoes: Chopped or pureed.
4. Ginger-Garlic Paste: A mixture of crushed ginger and garlic.
5. Spices: Common spices include cumin, coriander, turmeric, red chili powder, garam masala, and salt.
6. Oil: Typically used for cooking.

Procedure:

1. Soaking Chickpeas: The black chickpeas are soaked overnight or for several hours until they swell up and become soft.
2. Cooking Chickpeas: The soaked chickpeas are then cooked until tender. This can be done in a pressure cooker or on the stovetop.
3. Preparing the Base: Onions are sautéed until golden brown, and ginger-garlic paste is added to enhance the flavor.
4. Adding Tomatoes: Chopped or pureed tomatoes are added and cooked until the oil starts to separate from the masala.
5. Spice Mix: Various spices such as cumin, coriander, turmeric, red chili powder, and garam masala are added to create a rich and aromatic flavor.
6. Combining Chickpeas: The cooked chickpeas are then added to this spice mixture and allowed to simmer, allowing the flavors to meld.
7. Adjusting Consistency: Water may be added to achieve the desired consistency.
8. Finishing Touch: The dish is garnished with fresh coriander leaves before serving.

Serving Suggestions:

• Irani Chana is often served with rice, roti (Indian flatbread), or naan.
• It can be enjoyed on its own or accompanied by a side of yogurt or raita.

Note that variations of this dish may exist, and the preparation can differ based on regional preferences and personal tastes. The name "Irani Chana" might be used in different ways, so it's always a good idea to check a specific recipe for precise instructions.