|Soak chickpeas overnight. Boil in pressure cooker for 1 minutes and
Dissolve jaggery in tamarind juice and strain.
Leave aside, grind onion, ginger and garlic to a fine paste. Fry onion in 2 tbsp oil, add the ground onion paste, then the spices, salt and yogurt and fry till mixture turns dry. Add the boiled chickpeas and tamarind juice. Cook till gravy thickens.
Put in a serving dish and decorate with onions and lemon slices, potatoes, tomatoes, chilles mint and coriander leaves.
Serve with Parathas or Poori.