PREPARATION

1. In a bowl, add 250 grams chickpeas, 500 milliliters water and soak for overnight.
2. Take a pressure cooker, add 1.3 litres water, soaked chickpeas, 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. Heat 2 tablespoons oil in a heavy skillet, add 1/2 teaspoon mustard seeds, 1/2 teaspoon fenugreek seeds and stir well.
6. Add 5 garlic cloves, 1 tablespoon green chili and stir for 1 - 2 minutes.
7. Then, add 180 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 400 grams tomato and mix it well.
9. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
10. Add 1/4 teaspoon turmeric and mix it well.
11. Add 200 milliliters water and mix it again.
12. Bring it to a boil.
13. Add 1/2 teaspoon salt and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Remove it from heat and allow it to cool.
16. Transfer this into a blender and blend it into a puree.
17. Heat 1 teaspoon oil in another heavy skillet, add 1 tablespoon curry leaves and stir well.
18. Then, add the blended puree and mix it well.
19. Cook for 5 - 7 minutes on medium heat.
20. Now, add the cooked chickpeas and mix it well.
21. Cover it with lid and cook for about 10 - 12 minutes on medium heat.
22. Open the lid and give it a nice stir.
23. Cook for another 3 - 5 minutes on medium heat.
24. Remove it from heat.
25. Serve hot.