Step-1Soak the black chickpeas overnight or atleast prior to 3-4 hours.
Step-2Boil it in the pressure cooker adding salt for about 15 minutes or until it becomes soft. Strain the water and keep aside.
Step-3In a large skillet, add oil and garlic slits (5gm) and saute it until it’s golden brown and then strain it and keep aside.
Step-4Now, add cumin seeds and let it crackle. Then add boiled black chickpeas. Add ginger garlic paste, turmeric powder and little water and continue sauting it for about 5 minutes on low flame.
Step-5In a bowl, dissolve bengal gram flour in water and pour this mixture to the skillet.
Step-6Boil the potatoes, remove its skin, cut it into pieces and add this as well to the skillet.
Step-7Add mint leaves and little water and let it simmer on low flame until all rawness disappears. Add salt if required.
Step-8For tamarind kokum chutney- boil water and add tamarind and kokum and let it soak in it for about 10 minutes. Deseed both, grind it in the mixture and sieve it using strainer. Add water to get the liquid consistency.
Step-9In a plate, first pour in the cooked chickpea masala, followed by above chutney. Top it with crunchy garlic, onion slices and mint leaves.
Step-10Note: if you want spicy, you may add green chilly paste