PREPARATION

1. In a bowl, add 340 grams chickpeas, 500 milliliters water and soak for overnight.

2. Take a pressure cooker, add the soaked chickpeas, 800 milliliters water, 1 teaspoon salt and cover it with lid.

3. Cook until you hear 5 - 6 whistles.

4. Open the lid and remove it from heat.

5. In a bowl, add 500 grams yogurt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon salt, 1/2 teaspoon sugar and mix it well.

6. Heat 30 milliliters ghee in a heavy skillet, add 2 pods green cardamom, 1 pod black cardamom, 4 pods cloves, 1 cinnamon stick, 2 dry red chili and stir well.

7. Add 1 teaspoon cumin, 1/4 teaspoon asafoetida and stir again.

8. Add 20 grams cashews, 20 grams raisins and mix it well.

9. Cook for 3 - 5 minutes on medium heat.

10. Add 1/2 teaspoon turmeric and stir again.

11. Then, add the yogurt mixture and mix it well.

12. Bring it to a boil.

13. Cook for 5 - 7 minutes on medium heat.

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

15. Again bring it to a boil.

16. Cook for 5 - 7 minutes on medium heat.

17. Add 1 1/2 tablespoons coriander and mix it well.

18. Remove it from heat.

19. Garnish with coriander.

20. Serve hot.