Soak 1/2 cup chickpeas for 6-8 hours, then cook with salt and water.
Heat oil in a pan, add cumin seeds and asafoetida. Then turn flame low and add chopped fenugreek leaves and cook till it turns crispy, will take 7-10 mins. Then add grated onion and cook on medium to high heat till oil separates.
Then add grated tomato and salt to taste, then cook for 2-3 mins or till oil separates. Then add dry spices and salt if required, now saute for a min. Then add creamy milk or milk and malai.
Now, mix it gently and add cooked chickpeas without water (If needed add 23 tbsp of water from cooked chickpeas). Mix well and simmer for 2-3 mins. Then add clarified butter/ ghee and mix well.
Now, serve with roti/ paratha, sliced onions, masala chhas and papad. Serve with lemon, so you can adjust the taste with lemon.
