Chana Ghugni

Soak the white chickpeas overnight in plenty of water. Drain and pressure cook with salt and water for 4–5 whistles until completely tender. Set aside with the cooking liquid.

Heat mustard oil in a heavy-bottomed pan over medium-high heat until it just begins to smoke, then reduce to medium heat. This removes the raw pungency of the oil.

Add cumin seeds and let them splutter for 30 seconds. Add finely chopped onions and sauté until golden brown, about 8–10 minutes.

Add grated ginger and minced garlic, cook for 2 minutes until the raw smell disappears. Add slit green chillies and stir.

Add finely chopped tomatoes and cook on medium heat, mashing them as they soften, until the oil separates from the masala — about 6–8 minutes.

Add turmeric powder, red chilli powder, and coriander powder. Stir well and cook the spices for 2 minutes.

Add the boiled chickpeas along with about 100 ml of their cooking liquid. Mix thoroughly so the chickpeas are well coated with the masala.

Simmer on low heat for 8–10 minutes, stirring occasionally, until the gravy thickens and clings to the chickpeas.

Add amchur powder and garam masala, stir well and cook for another 2 minutes. Taste and adjust salt.

Garnish generously with fresh coriander leaves and serve hot with puri, roti, or as a street-food snack with chopped onions and lemon wedges.