To boil black chickpeas: wash and soak chickpeas overnight, next day in a pressure cooker, add chickpeas, water, 1/2 tsp salt and pressure cooker, once chickpeas are tender, remove from flame.

Drain the excess water from the pressure cooker, you can use this water to cook rice or even make a soup.

Cut onions 🧅 into rings, open rings, add them in the water, keep it for 5 mins and strain, keep aside.

Heat oil, add cumin seeds, when it's to crackle, add kashmiri red chillies powder 🌶️, coriander & cumin powder, mix. Add boiled chickpeas mix well, add tamarind pulp cook for 5 mins on low - medium flame.check that the tamarind pulp is dry and mix with chickpeas, add salt 🧂mix well.

Remove from the flame,when it's still warm, add ringed onions 🧅, chopped tomato 🍅, carrot juliennes 🥕, cucumber cubes 🥒, chopped green chillies, black pepper powder mix well, finally add chopped coriander leaves mix gently and serve.

Garnish with fresh / dessicated coconut 🥥 if desired.