1 cup chickpeas 2 tbsp oil 1/4 cup gram flour (besan) 1 tbsp finely grated ginger 1 seeded minced green chili (adjust to taste) 1 1/2 tsp salt (adjust to taste) 1 tsp black salt (kala namak) 1/2 tsp black pepper 1 tsp roasted cumin powder 1 tsp mango powder 1 tsp garam masala 2 tsp lemon juice 1/4 cup tamarind chutney Rinse and soak chickpeas for at least 8 hours, then drain. Cook chickpeas in an Instant Pot with 2 cups of water for 25 minutes. Heat oil in a saucepan and ad
