Directions
Directions:
In pot, add black chickpeas, water, onion, tomatoes, ginger garlic paste, baking soda, National Red Chilli Powder, National Salt and mix well.
Cover and cook on low flame for 30-40 minutes or until done.
Cook until water is reduced, add tamarind pulp, chat masala and mix well.
Tadka:
In small frying pan, add oil, whole red chilies, cumin seeds, curry leaves and mix.
Now pour tadka on black chickpeas and mix.
Garnish with green chilli and coriander.