Soak black chickpeas overnight.

Pressure cook the soaked chickpeas with water until tender (3 whistles). Drain and set aside.

Heat oil in a kadhai (wok) or pan.

Add cumin seeds, mustard seeds, and asafoetida (hing).

After 10 seconds, add finely chopped green chilies and sauté for another 30 seconds.

In a separate bowl, mix wheat flour (atta) with water to form a slurry.

Add the cooked chickpeas to the kadhai and mix well.

After 30 seconds, add red chili powder, turmeric powder, coriander powder, salt, and the flour slurry.

Mix well and cook for another 3 minutes, stirring continuously to prevent sticking.

Once cooked, add lemon juice and garnish with finely chopped fresh coriander leaves.

Serve hot with dal fry, boondi raita, and phulka (Indian flatbread).