1)  Chana / Garbanzo beans – 1 cup (Soak in water overnight)
2)  Yelow Onions – 2 small, finely chopped
3)  Tomatoes – 2, finely chopped
4)  Green Chilies – 2
5)  Ginger -  1 tsp , Thinly sliced
6)  Garlic – 1 small clove, thinly sliced
7)  Cumin seeds – 2 tsp , powdered
8)  Cardamom pods -  1 , slightly crushed
9)  Nutmeg powder- a pinch
10)  Turmeric powder – 1 tsp
11)  Chili Powder- 1 tsp
12)  Coriander Powder – 1 1/2 tsp
13)  Chaat Masala – 1 tsp
14)  Garam Masala – 1/2 tsp>
15)  Cilantro leaves – 1/2 bunch , finely chopped

Pressure cook Garbanzo beans  with salt and set this aside.
Grind the ginger, garlic and green chilies to a smooth paste.
Heat Oil in a pan. Add cumin seeds powder, bay leaves, nutmeg powder and cardamom pods.
Add the ginger-garlic-green chilli paste and saute until the raw smell is gone.
Add the chopped onions and saute till the onions turn translucent.
Add cumin powder ,chat masala , garam masala, coriander powder, red chilli powder, turmeric powder and mix well.
Add finely chopped tomato and keep sauteing until all the masala mix well in the gravy and the tomatoes are fully cooked.
Now add the cooked garbanzo beans and little water and mix well.
Let it boil for about 10-15 minutes. Garnish it with chopped coriander leaves.
Squeeze 1 tsp juice of fresh lemon and mix well.

1)  Yogurt/ Buttermilk (Moru) – 2 cups ( You can make buttermilk by blending thick yogurt adding water in a blender)
2)  Grated coconut – 2 tsp
3)  Cumin Seeds – 1 tsp
4)  Green Chilly – 2
5)  Ginger – 1/4 tsp, finely chopped
6)  Turmeric Powder – 1/2 tsp

For Garnish
1)  Red pearl onion – 2 tsp, thinly sliced
2)  Dry red chilly – 3
3)  Curry leaves – 1 sprig
4)  Asafoetida(Kayam) powder – 1/4 tsp
5)  Fenugreek(Uluva) powder – a pinch (Fry few fenugreek seeds in oil and make a fine powder from roasted seeds)
6)  Mustard seeds – 1/4 tsp

Grind grated coconut, green chilly ,ginger, cumin seeds and turmeric powder to a fine paste.
Pour buttermilk to a thick bottom vessel, add ground coconut mix and salt to this, mix well and cook on low heat.
Turn off heat once the raw smell of coconut is gone.
Heat oil , preferably coconut oil in pan and splutter mustard seeds.
Saute thinly sliced pearl onion till it turns dark brown.
Add curry leaves and dry red chilly pieces and saute taking care not to burn red chilly.
Add asafoetida powder and fenugreek powder and mix well.
Add this to buttermilk and mix well.
Serve with rice.