Soak the brown chickpeas in cold water overnight. Drain, rinse and set aside.
Press the sauté button, add the oil and allow it to heat up for a minute. Add the cumin seeds and mustard seeds. Once the cumin seeds become brown and the mustard seeds begin to pop, add the brown chickpeas and all of the spices. Mix well, then add the water.
Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.
Naturally release pressure.
Press the sauté button to boil o any remaining water in the pot.
Garnish with cilantro.