Step 1

In a pressure cooker, Add oil and heat on medium.

Step 2

Add in the mustard seeds when the oil is hot.

Step 3

Add in the asofetida and the curry leaves and mix for 10 seconds.

Step 4

Add in the cumin and coriander powder, fennel seeds, Serrano chillies, ginger, garlic and onions and cook for 4-5 minutes until onions are translucent.

Step 5

Add in the turmeric and tomatoes and cook for 2 minutes.

Step 6

Add in the sprouted chickpeas , salt, and water and mix well. Close the cooker and pressure cook for 2-5 whistles. (depends on how cooked or squishy you want the chickpeas, the black ones take longer to cook)

Step 7

Wait for the pressure to release before opening. Adjust for salt and spice (black pepper) by taste. Serve hot garnished with Cilantro! Serve with hot Rotis, Naan or rice, some yogurt , onion/carrot salad and pickles!