- Soak chickpeas overnight.
- Add crushed cardamom seeds, tea bag, sod-bi-carbonate, 1tsp of cumin seeds salt and red pepper to the chickpeas.
- Add 1 cup of water to chickpeas and boil for ½ an hour.
- Remove tea bag from chickpeas.
- Dice onion and sauté to black colour.
- Add tomato, cumin powder, black pepper and tamarind paste.
- Add this mixture to the boiled chickpeas and cook for 15 minutes on low fire.
Garnish with Onions, Tomatoes, Coriander