Soak chickpeas in water for 8-10 hours.

Pressure cook chickpeas with water and turmeric until tender (3-4 whistles). Let pressure release naturally.

Cool chickpeas slightly, then blend into a smooth paste, adding water as needed.

Heat oil in a pot.

Sauté chopped onion and ginger-garlic paste in the oil for 3-4 minutes.

Add chickpea puree, water (to desired consistency), and simmer for 5-6 minutes.

Season with salt, basil powder, and red chili flakes. Bring to a boil.

Stir in black pepper powder and lemon juice.

Simmer for another 2 minutes.

Serve hot.