Take 2 cups of chickpeas. Soak overnight & pressure cook with salt and 4-5 cups water until well cooked & soft the next morning.

Make a coarse paste of ginger, 2 tbsp whole coriander seeds, 2 whole red chilies, 1 bay leaf, 1 black cardamom, 2 cloves, 1 tsp black peppercorns.

In an iron kadhai (I used cast iron wok), heat 2 tbsp mustard oil, add 1 tsp cumin seeds and let them splutter.

Now add the wet paste, sauté for a few minutes and then add the boiled chickpeas. Mix well. At the same time, grate an amla (Indian gooseberry, if available; I used frozen amla from an Indian store here).

Cover & cook on low flame stirring in between. Add the chickpea water too as per the desired consistency. Add more salt if needed & 1 tsp of amchur (dried mango) powder while cooking.

Slow covered cooking for about 40-45 mins will be enough to yield this color. Adjust spice levels as needed.

Mix in a tsp of Everest Chhole Masala (my preferred brand, you can add any brand you are able to source) and 1 tsp Kasuri methi powder towards the last 5 mins of cooking.

Garnish with slit green chili, some ginger juliennes, and chopped coriander leaves while serving hot with your choice of bread and/ or rice.