Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   oil or ghee
     1/2  cup           grated onion
   1      tablespoon    ginger garlic paste
   2      cups          canned -- drained chickpeas
   1                    teabag
     1/4  teaspoon      red chile powder
   1      tablespoon    coriander powder
   2      teaspoons     cumin powder
   1      tablespoon    mango powder
   1      tablespoon    garam masala powder
     1/2  teaspoon      cumin seeds
   2                    brown cardamoms
   4                    cloves
   4                    peppercorns
   1      inch          cinnamon stick
   1      teaspoon      kala namak -- (black rock salt)
     1/4  cup           chopped coriander and mint leaves
   2      teaspoons     seeded and chopped green chiles
     1/2  cup           tamarind juice
   1      teaspoon      roasted cumin powder
                        ***for the garnish***
                        chopped coriander leaves
                        ginger -- julienne
                        tomato wedges
                        onion slices

Preparation:

This dish tastes well with any Indian bread or rice. Place the teabag in about 1 1/2 - 2 cups of boiling water. Add the chickpeas to it. Leave for a couple of hours (1 -8 hrs); until the chickpeas acquire a light brown color. Squeeze and discard the teabag. Heat oil in a pan. Add the cumin seeds, cloves, cinnamon, peppercorns, brown cardamoms. When the cumin seeds splutter, add the grated onion. Fry the onion until it is brown. Add the ginger garlic paste and fry a few seconds. Add the mango, garam masala, coriander, cumin, red chile powders. Add a little more oil or some chickpea liquid, if required and fry a few seconds. Add the green chiles. Add the coriander and mint leaves. Add the chickpeas, along with the liquid. Add the kala namak, salt, roasted cumin powder and the tamarind juice. Bring to a boil. Mash about 3 tablespoons of chickpeas and return to the pan. This will thicken the gravy. Taste and adjust salt. Reduce heat and simmer for about 5 minutes, until gravy reduces. Serve hot, garnishing with chopped coriander leaves, ginger julienne, tomato wedges, onion slices.