Grind black cardamom, black peppercorns, and cloves into a coarse powder.

Mix rice flour with water and set aside to create a slurry.

Heat mustard oil in a pan until smoking point.

Add asafoetida, cumin seeds, and cinnamon stick. Sauté briefly.

Add the ground spice mixture and sauté for a few seconds.

Add chopped onion (optional) and sauté until translucent.

Add garam masala and coriander powder. Sauté briefly.

Add boiled chickpeas and mix well with the spices.

Add salt and red chili powder to taste. Add slit green chilies.

Cook for 2-4 minutes, stirring occasionally.

Reduce heat to low and add beaten yogurt, stirring constantly to prevent curdling.

Increase heat to medium and continue stirring until the yogurt begins to boil.

Add the rice flour slurry and ghee, stirring constantly.

Cook for 5-6 minutes, or until the gravy thickens to the desired consistency.

Serve hot with steamed rice and Kachumber salad.