Step-by-Step Instructions

1. 1.Initial Pressure Cook

   In a pressure cooker, combine 300 grams of chickpeas (soaked or unsoaked), 10-12 whole garlic cloves, 1 finger-sized grated ginger, 3 sliced onions, and 1 large tomato (half cut). Add salt to taste and a small amount of water to prevent burning. Close the lid and let them have 3-4 whistles on high flame.

2. 2.Roast and Mash

   Once the pressure is released, open the cooker. Remove the tomato skins. Using a ladle or masher, thoroughly mash the tomatoes, onions, and garlic into the chickpeas. Continue to cook on high flame, stirring constantly, until all the water evaporates and the mixture thickens, and the onions and garlic are well incorporated.

3. 3.Add Dry Spices

   Add 1 tsp coriander powder, 1 tsp red chili powder, 1 tsp garam masala, and 1/2 tsp black pepper powder to the mixture. Mix well and cook for 1-2 minutes until the spices are fragrant.

4. 4.Adjust Consistency

   Add water as needed to achieve your desired gravy consistency. Cover and simmer for another 5-7 minutes to allow the flavors to meld and the chickpeas to cook further until they are tender.

5. 5.Prepare Tempering (Tadka)

   In a separate small pan, heat 1 teaspoon of ghee. Once hot, add 1-2 tsp chana masala (as per taste) and cook for a few seconds until aromatic.

6. 6.Final Mix and Garnish

   Pour the prepared tempering over the cooked chickpeas. Stir well to combine. Garnish with fresh chopped coriander leaves and sliced green chilies. Serve hot with kulchas or rice.