Chickpeas 1 canGinger powder, 1 tsp.Tomatoes 2, choppedCumin powder 1 tsp.Coriander powder 1 tsp.Chili powder 1 tsp.Tamarind paste, 1/2 tsp.Garam Masala, 1 tsp.Coriander Leaves, bunchAsofoetida 1 tsp.Saute ginger for about 5 minutes. Add tomatoes, and continue frying. Add cumin, coriander and chili powders, asofoetida and some salt. Fry for another 5 minutes. Add chickpeas, boil for a few minutes. Add garam masala, let mixture simmer. Separately, boil tamarind in water until it dissolves. Add this to main mixture. Remove from stove. Serve garnished with coriander leaves and lemon slices.
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