Ingredients:
2 cups Chickpeas
1/3 cup Oil
1 large blended onion
3 medium blended tomato
1 tbsp. ginger garlic paste
Salt to taste
1 tbsp. red chili powder
1 tsp crushed cumin
1 tsp red chili flakes
1 tsp turmeric
1 tsp coriander powder
2-3 green chilies
1/2 cup yogurt
1/2 cup boiled red lentil
1/2 tsp garam masala
1 tsp black pepper
2 tbsp. tamarind pulp
1 tsp baking soda

Directions:
Soak chickpeas with baking soda overnight.
In a pan add chickpea and water. Boil it. Save the stock for later use.
Heat 2 tbsp. oil in a pan then add blended onion and tomatoes. Cook until water dries out.
Add oil, ginger garlic paste, cook for a minute. Add salt, red chili powder, cumin powder, coriander powder, red chili flakes, turmeric, green chilies, yogurt and cook for a minute.
Add boiled chickpea, boiled red lentil and mix it well.
Now add chickpea stock and mix it well. Cook for 10-12 minutes.
Add Black pepper, garam masala, tamarind pulp and mix well and cover with the lid and turn off the flame.
Now in another pan boil water, add chicken, garlic cloves, green chili, salt, black pepper and cook chicken until gets tender.
Shred the chicken.
Serve hot with boiled rice.