Soak black chickpea overnight
In a pressure cooker heat oil and add mustard seeds. When it splutter add ginger garlic paste.
As soon as the raw smell goes off add onion and salt, turmeric powder and saute for a minute.
When onion turn golden add tomatoes and saute for a minute.
Add the sprouts and chickpeas. Add turmeric powder, red chilly powder, tamarind pulp and mix it well.
Add 1 cup water and pressure cook for 3 whistles.
Let it cool down, remove the lead and add garam masala.
Bring it to a boil.
Garnish with coriander , chopped onion, tomatoes and add some farsan or chiwda on top.
Serve hot with lemon wedges and buttered pav.