PREPARATION

1. In a bowl, add 200 grams chickpeas, 500 milliliters water and soak for overnight.
2. Take a pressure cooker, add the soaked chickpeas, 1 litre water, 1 teaspoon salt and stir well.
3. Cover it with lid and cook until you hear 4 - 5 whistles.
4. Open the lid and remove it from heat.
5. In a blender, add 100 grams onions, 1 tablespoon garlic, 1 tablespoon ginger, 50 milliliters water and blend it into a puree. Keep aside.
6. In a another blender, add 200 grams tomato, 1 tablespoon green chili and blend it into a puree. Keep aside.
7. Take a skillet, add 900 milliliters water, 250 grams spinach and stir well.
8. Bring it to a boil.
9. Remove it from heat and strain the spinach.
10. Transfer this into a bowl, add 500 milliliters water and rest for 5 minutes.
11. Remove the spinach from it and transfer this into a blender, add 150 milliliters water and blend it into a puree. Keep aside.
12. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1 pod black cardamom, 3 pods green cardamom, 3 cloves, 1 dry red chili, 1 bay leaf and stir for 1 - 2 minutes.
13. Then, add the blended onions paste and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Now, add the blended tomato puree and mix it well.
16. Cook for another 5 - 7 minutes on medium heat.
17. Add 1/4 teaspoon turmeric and stir well.
18. Then, add the blended spinach puree and mix it well.
19. Cook for 5 - 7 minutes on medium heat.
20. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder and mix it well.
21. Now, add the boiled chickpeas and mix it again.
22. Cover it with lid and cook for about 7 - 8 minutes on medium heat.
23. Open the lid and give it a nice stir.
24. Add 1/2 teaspoon garam masala and mix it well.
25. Add 15 milliliters lemon juice and mix it again.
26. Cook for another 3 - 5 minutes on medium heat.
27. Remove it from heat.
28. Garnish with ginger.
29. Serve.