In a pressure cooker add soaked chickpea along with a pinch of salt and turmeric powder just to give it a nice colour.

After 30 minutes or with 7 whistles remove it from the flame, take it out on strainer to drain extra water and cooling it up.

Remove the outer cover of chickpeas.

In a grinding jar add tahini, and chickpeas and take a whirl around.

Then add rest of the ingredients.

Add coconut oil and prepare a fine paste.

Add water if required.

Sprinkle kashmiri lal mirch powder along with few drops of mustard oil.