nSoak chickpeas in water for  6-8 hrs.nAdd 4 cups of  water and chickpeas to pressure cooker, cook on medium high heat till the pressure cooker starts steaming, then reduce the flame to medium low and cook for 7 more mins.nAfter all the pressure is gone drain the chickpeas. they should be soft.nGrind the cilantro leaves, green chillies, gingergarlic paste and all the spices to a fine paste.nIn a skillet heat oil on a medium low heat, add the mustard seeds, dry red chilli and the ground paste. Fry it for 5 mins.nAdd the cooked chickpeas, salt  and mix well.nCook for 5 more mins.nTake out in a plate, sprinkle some lemon juice and garnish it with chopped onions, tomatoes, crispy bhoondi/ sev and serve.