In a pot, heat oil and saute the onions first along with the ginger garlic paste.
Simultaneously pressure cook the soaked chickpeas for 4 whistles.
After the onions are done, add the chopped tomatoes and the tamarind paste along with the spices.
Spice level can be adjusted according to taste.
Cover and simmer until done for about 10 minutes.
Finally add the boiled chickpeas to it and give it all a good stir.
Cover and cook just for about 2 to 3 minutes. Also sprinkle the garam masala.
Garnish with coriander and green chillies.
