Soak the chick peas for 8 hours.
Drain the water and pour fresh water.
Add salt and cook till the chickpeas is cooked through.
If you prefer a thick gravy, take 2 tablespoons of the cooked chickpeas and grind in coarsely. Keep aside.
Heat oil in a pan.
Add the mustard seeds.
When they start to splutter, add the curry leaves.
Tip in the chopped onions and saute till brown in colour.
Add the ginger-garlic pastes and saute till raw smell goes.
Add the coriander powder, chilli powder and turmeric powder and saute for a minute.
Add the cooked chickpeas and ground chickpeas into the mixture and mix well.
You may add water if needed.
Bring to a boil.
Add the garam masala and mix well.
Switch off heat.