1/2kg black chickpeas
2 tbsp red chilli powder
6 – 8 green chillies, finely chopped
1 tbsp cornflour
4 onions finely chopped
200g yoghurt
2 tbsp vinegar
2 tbsp garlic paste
2 tsp soda bicarbonate
1 tbsp cumin seed powder
1/2 cup tamarind pulp
3 – 4 tbsp oil
Salt to taste (for chickpeas and masala)
For garnishing:
8 – 10 garlic cloves (thinly sliced)
Chopped coriander leaves
Few mint leaves
4 – 6 green chillies

Method:

• Wash and soak chickpeas in a deep bowl with soda bicarbonate for eight hours.
• Drain, add 6 – 7 glasses of water and salt and place on medium heat to boil.
• Keep removing the froth accumulating on the surface from time to time.
• Remove from flame when the chickpeas are tender and about two cups of thick gravy remains.
• Heat oil in a pan and fry garlic flakes till golden brown.
• Remove from oil and keep aside for garnishing.
• In the same oil, add garlic paste and fry for three minutes on low flame.
• Add onions, green chillies, red chilli, cumin seed powder and yoghurt.
• Cook for about 10 minutes on low flame.
• Now add boiled chickpeas and the gravy to the masala and mix well.
• Cook on low flame for 5 – 8 minutes.
• Dissolve cornflour in two cups of water and add to the chickpeas.
• Cookon low flame till the gravy thickens.
• Dish out in a serving platter.
• Garnish with coriander and mint leaves, green chillies and fried garlic flakes and serve hot with thinly sliced onions, chillies and chopped tomatoes and crisp papri.

Optional: Sprinkle 2 tbsp lemon juice and chat masala to taste.