PREPARATION

1. In a bowl, add 250 grams chickpeas, 500 milliliters water and soak for overnight.

2. In a another bowl, add 40 grams tamarind, 50 milliliters water and soak for 30 minutes.

3. Transfer this into a blender and blend it into a smooth paste.

4. Keep aside.

5. Take a pressure cooker, add the soaked chickpeas, 1 litre water, 1 teaspoon salt, 4 pods cloves, 1 black cardamom and cover it with lid and cook until you hear 5 whistles.

6. Open the lid and remove it from heat.

7. Heat 2 tablespoons oil in a heavy skillet, add 1 cinnamon stick, 1 teaspoon cumin, 1 teaspoon ginger paste, 1 teaspoon garlic paste and stir for 1 - 2 minutes.

8. Then, add 1 teaspoon green chili, 210 grams onions and fry till translucent or until it turns golden brown in color.

9. Now, add 210 grams tomato and saute until it turns soft and pulpy.

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

11. Add 1/2 teaspoon turmeric and stir well.

12. Add 1/2 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon chana masala and mix it well.

13. Then, add the boiled chickpeas and mix it well.

14. Now, add the blended tamarind paste and mix it well.

15. Cover it with lid and cook for about 8 - 10 minutes on medium heat.

16. Open the lid, add 1 teaspoon garam masala, 2 tablespoons coriander and mix it well.

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

18. Remove it from heat.

19. Garnish with coriander.

20. Serve hot.