Ingredients:

• Chickpeas – 1 cup (soak overnight and then cook)
• Cinnamon – 1 stick
• Cumin seeds – 1/2tsp
• Fenugreek seeds – 1/4 tsp
• Green chilli – 3 to 4 ( cut lengthwise)
• Ginger – 1 tsp (grated)
• Fenugreek leaves – 1 cup (cleaned & washed)
• Channa masala powder – 1 tbsp
• Turmeric powder – 1/4 tsp
• Hing – a pinch
• Tomato – 1 (finely chopped)
• Tamarind paste – 1/2 tsp
• Garam masala powder – 1/4 tsp
• Coriander leaves – for garnishing
• Salt – to taste
• Oil/ghee – 1 tbsp

Recipe:

1. Soak Chickpeas overnight and then cook till they are tender.
   
2. Heat Ghee in a pan and add Cinnamon, Cumin seeds, Fenugreek seeds. Then add Green chilli and Ginger, fry for 1 or 2 minutes. Then add Fenugreek leaves and mix well.
3. Add Channa masala powder, Turmeric powder, Hing, Salt and mix well. Then add Tomatoes and fry well.
4. Add cooked Chickpeas and a cup of water, leave this to boil for 5 minutes. Then add Tamarind paste, mix well and cook for another 5minutes.
5. Now add Garam masala powder and allow the gravy to thicken. Finally add coriander leaves.

Goes well with: Chapati, Poori, Rotis.