For 4 Person(s)
Soak the chickpeas in warm water overnight.
Pressure cook the chickpeas with 1/4 tsp salt until well done. Drain excess water and set aside.
Soak the tamarind in 2 cups of warm water.
Saute the small onions for a few minutes and set aside to cool.
Grind together the small onions and coconut to a paste and set aside.
Extract pulp from tamarind and set aside. Heat oil in a kadai and allow the mustard seeds to crackle.
Add fenugreek seeds, red chili, curry leaves; slit cut green chili, onions and salt.
Saute until the onions are clear.
Add the tomatoes and sauté for 2 minutes. Add the tamarind water and bring it to a rolling boil.
Add the turmeric powder, red chili powder and coriander powder. Add asafoetida and mix well.
Bring it to a boil. Add the garbanzo beans (chickpeas) and cook for 5 minutes.
Add the grinded paste and cook for 3 minutes.
Remove from heat and serve hot with rice.