Ingredients

1)Dried Chickpeas-1/3 cup
2)Onions-3
3)Ginger-1/2 oz
4)Garlic-1/2 oz
5)Tomatoes-2
6)Cardamoms-2
7)Cloves-6
8)Bay leaves-2
9)Peppercorns-8
10)Cumin seeds-1 tsp
11)Asafoetida-a pinch
12)Oil-1/3 cup
13)Dried mango Powder-1/2 tsp
14)Ground Pepper-1/4 tsp
15)Coriander Powder-1 tsp
16)Garam Masala-1/2 tsp
17)Turmeric Powder-1/4 tsp

How to prepare

1)Soak the chickpeas overnight in water.
2)Chop 2 onions and keep it aside.
3)In a mixer, puree another onion with the ginger and garlic.
    Puree the tomatoes separately.
4)Transfer the soak chickpeas and the soaking water in a pressure cooker
    with the chopped onion,cardamom,cloves,bay leaves,peppercorns,cumin seeds,salt(1 tsp)
     and asafoetida.In a pressure cooker cook for 20 minutes or until the chickpeas are tender.
5)Drain and reserve the cooking liquid.
6)Heat oil in a separate vessel,add and the choppped onion and saute until brown.
    Add the pureed onion,ginger and garlic mixture and saute it well for another 8-10 minutes.
7)Add turmeric powder,garam masala,pepper,mango powder,coriander powder,mix it well.
    Add the pureed tomato and saute for a few minutes.
8)Add the cooked chickpeas and stir.Add the water in which chickpeas were cooked.
   Add salt to taste and cook until tender