Wash and Soak chickpea for 4 hours.
Pressure cook chickpea with salt for 5 minutes after the first whistle. Switch off the flame.
Open the lid after 10 minutes or when pressure releases.
Drain water from the chickpeas.
Heat mustard oil in a kadhai. Add cumin seeds and when cumin seeds splutter put finely chopped onions and fry till golden brown colour.
Add chopped tomatoes and all dry masala and stir continuously on a slow flame till done.
Now add drained chickpea and stir well and cook for 5 minutes. Switch off the flame.
Serve hot with parantha, garnished with chopped coriander leaves.
