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  1. Soak the chickpeas in water and ½ tsp baking soda overnight.
  2. Drain in the morning.
  3. Boil in fresh water + ¼ tsp baking soda. You’ll see white foam forming at the top. Keep fishing this out with a spoon. 
  4. When half cooked (about an hour later), add salt. The chickpeas will take 2-3 hours to get tender.
  5. Once boiled, drain the chickpeas.
  6. In a separate pan, heat 2-3 tbsp oil and add the chickpeas and spices.
  7. Add the chopped tomatoes, green chillies, and half the onions.
  8. Add ½ cup water and cook on low heat covered.
  9. When water starts to dry up, turn off the flame and add lemon/tamarind paste.
  10. Garnish with chopped fresh coriander leaves and remaining chopped onions.