Wash and Soak white chickpea in water overnight. In the morning boil in a pressure cooker till 5 minutes after first whistle. Let the pressure releases automatically.
Peel, Wash and chop onions, ginger, green chilli and garlic. Grate tomatoes and ginger.
Heat oil in a karahi. Add cumin seeds and when cumin seeds splutter put finely chopped garlic, ginger and saute for 1 minute. Now add chopped onions and fry till golden brown.
Add tomato puree and saute for 2 minutes. Add all dry masale and saute till oil leaves the karahi.
Now add this cooked masala in pressure cooker in which chickpea is boiled. Mix it and add garam masala and close the lid and pressure cook till three whistles. Let the pressure releases automatically.
Now transfer it in a serving bowl and serve hot with chapatti or rice garnished with chopped coriander leaves, onion and green chilli.
