Soak the chickpeas overnight in water.Drain and cook using fresh water.
Add a pinch of baking soda and salt as required and cook till the chickpeas become tender.Drain the excess water.
If you don't like bits of tomatoes or ginger, you can puree them like I did.
Dry roast the coriander seeds and red chillies for a while and grind to a fine powder.Keep aside.
Heat oil/ghee in a pan.Add the garlic and ginger pastes and saute till the raw smell goes.
Add the chopped green chillies followed by coriander-chilli powder and fry for a few seconds.
Add the pureed/chopped tomatoes and 1/3rd of chopped coriander leaves and cook till the oil separates.
Add the cooked chick peas and simmer for 5 minutes.Adjust the seasoning.
Add the lemon juice, garam masala powder and Kasoori methi.
Stir well and let it cook for a minute.Switch off.
Garnish with remaining chopped coriander leaves and serve hot with pooris or any Indian bread of your choice.