Black Chickpeas Curry/ Kala Channa Subzi

Here is yet another curry with Black Chickpeas. No onion, no garlic recipe. Black chickpeas curry/ Kala channa subzi goes well with rotis and rice as well.
Prep Time	10 minutes + Overnight Soaking
Cooking Time	25 Minutes
Serves	4 People
Ingredients	Black Chickpeas/ Kala Chana Tomato Green Chillies Ginger Chickpea Flour/ Besan Turmeric Powder Garam Masala Powder Amchur Powder/ Dry Mango Pwd Cumin Seeds Mustard Seeds Oil Asafetida Salt/ Sugar	1 Cup 1 2 1 inch 2 Tsp. ½ Tsp. 1 Tsp. ½ Tsp. ½ Tsp. ½ Tsp. 2 Tsp. A Pinch To taste
Method 1.   Soak the chickpeas overnight, drain and set aside. Pressure cook the black chickpeas with double the water for 2 whistles. 2.   Puree the tomato, green chillies and ginger. 3.   Heat oil in a pan, add mustard then add cumin seeds, let them crackle. Add asafetida and chickpea flour. Stir it immediately. Do not let it burn. Once you get a good aroma add the puree of tomato, green chilli and ginger. Give it a good stir till it becomes a good paste.  At this point you can add a little water. Cook in low to medium flame. 4.   To this paste add all the dry powders and add salt and little sugar according to your taste. 5.   Stir for 4-5 mins. Now add the pressure cooked chickpeas and mix well. Add water to make the gravy consistency. ( I added the water that I used while pressure cooking the chickpeas) 6.   Let the mixture boil/ cook for 7-8 mins. Put off the stove. 7.   Garnish with cilantro and serve.