Soak chickpeas in water overnight. Drain the water and cook chickpeas with water (approx 2+1/4 cups) in a pressure cooker and cook till its soft and cooked properly.

Grind onion, ginger and garlic together to make a paste. Grind tomatoes separately to make a puree.

Heat oil in a pan and when it’s warm, add cumin seeds. When cumin seeds crackle, add onion paste and saute for a minute.

Now add tomato puree and mix well. Keep stirring till oil starts leaving on the sides.

Now add achari masala, red chilli powder, turmeric powder, salt and mix it well.

Add cooked chickpeas and mix well. If you feel the gravy is too dry add more water (approx ½ cup) . Close the pan and let the chickpeas cook in the spices for few minutes. Keep stirring in between.

Now transfer it into a bowl and garnish it with coriander leaves and serve hot with rice or flat bread.