Soak chickpeas overnight for the best results.
Pressure cook them using little salt and minimum of water possible for upto 4 whistles.
Do not overcook them.
As soon as the pressure settles down, open the lid and keep aside
In a cooking pot, heat oil and saute the onions and the ginger garlic paste first.
Followed by the chopped tomato and the spices.
Now allow these to simmer on a low heat with a lid on for 10 minutes.
After done, add the tamarind paste and again simmer it on until the raw smell of it fades away.
Now add the cooked chickpeas and mix all that well. Garnish with coriander and garam masala. Also adjust salt according to taste.
Serve hot with low fat bhature or parathas or puris.
