Soak the chickpeas overnight. Before cooking, boil the chickpeas with little salt in a pressure cooker. Cook it for 5-6 whistles. Remove it from the flame and let the pressure cool down. Check if the chickpeas are soft enough, if not, cook for another 2-3 whistles.

Drain the water and keep the boiled chickpeas in a vessel. Don’t dispose the water as you might need it for further cooking.

Heat oil in a pan and add fenugreek seeds. Stir it for 30 seconds and add green chillies. Let the chillies get fried.

Then, add chopped mustard greens and add turmeric powder, cumin powder, coriander powder and salt. Stir it to mix well. Cover the lid of the pan and simmer the flame. Cook till water leaves the mustard greens.

Open the lid and add chickpeas. Stir to mix it well and check the salt. If required, add more salt and cover the lid again.

Let it cook in it’s own moisture. Keep the flame simmer and cook it for 10 minutes. If you find the water is evaporating fast and you need to cook for some more time, add the drained water from chickpeas (that you kept aside in the beginning). In case you have mistakenly disposed that water, you can add regular water also.

Once it’s properly cooked, open the lid and stir fry it for sometime until the water gets evaporated. Remember, it should be moist and not completely dry.

Now, when your dish is ready, remove it from the flame and take it in a serving vessel.