PREPARATION

1. In a mixing bowl, add 350 grams chickpeas, 800 milliliters water and soak for overnight.

2. In a blender, add 1 tablespoon coriander seeds, 1 teaspoon garam masala, 1 teaspoon turmeric, 2 tablespoons chilli flakes, 2 tablespoons fennel seeds, 1 tablespoon cumin seeds, 1 tablespoon mustard seeds, 1 tablespoon nigella seeds, 1/2 teaspoon salt, 1/2 teaspoon black salt, 1/2 teaspoon fenugreek seeds and grind it coarsely. Keep aside.

3. Take a pressure cooker, add the soaked chickpeas, 120 milliliters water, 1/2 teaspoon salt and cover it with lid.

4. Cook till you hear 4 whistles.

5. Remove it from heat and drain them.

6. Heat 50 milliliters oil in a pan, add 1 tablespoon ginger garlic paste and saute for 1 - 2 minutes.

7. Then, add the prepared achari masala and mix it well.

8. Add 220 milliliters water and stir well.

9. Bring it to a boil.

10. Now, add the boiled chickpeas and mix it well.

11. Cook for 5 - 7 minutes on low heat.

12. Garnish with coriander.

13. Serve hot with roti.