Soak chickpeas all night. In morning throw all water, wash them nicely.

Chickpeas and red lentil/masoor dal and 1/2 tsp soda bicarbonate. Turn on the heat.

Let it boil, you will see this white foam will come on top. Take this foam out with spoon and throw it. 

In a muslin cloth add all list 2 ingredients.make a bag.

Add this bag in your chickpeas and let them cook on slow heat until nicely tender.

After almost 1 hour you will see it like this. Now throw this spice bag.

Heat a wok, add 1/4 cup oil with asafoetida, ginger, garlic paste, caraway seeds(ajwain). Stir few seconds.

Stir few seconds. Make sure do not burn it. If you feel it is burning then add few tablespoon water in it.

Add these cooked spices in cooked chickpeas. Mix well.

Now add tamarind paste, lemon juice, dried fenugreek, fresh chopped coriander, salt and mix well.
Taste salt and tamarind paste, if need add more according to your taste.

Cover and let it cook on low heat for 10 minutes almost.