Soak chana overnight, or at least 6 hours. Boil them in a pressure cooker or instant pot. For pressure cooker, it takes up to 5 whistles with enough water (approx. 2 cups) For instant pot, cook it on manual for 40 minutes.

Once boiled, leave them aside. Don’t discard the water. Use it while cooking.

Make a coarse paste from onions, garlic, ginger and green chili.

In a mixing bowl, whisk together yogurt and chickpea flour until it looks smooth. Add about 1 cup water and whisk again to mix well. (Use water from boiled chickpeas or regular water). Mixture should be lump free.

In a pot or pan on medium heat, add ghee or oil. Let it heat up and as soon as it heats up add asafoetida, followed by cumin seeds.

Let them splutter, add the onion paste. Stir and cook until the onion paste is cooked well. It should change color. Immediately add the yogurt besan mix. Stir continuously for few minutes and let it simmer.

Add spices and salt at this point. Stir well. Add chickpeas too. Let the mixture simmer and once it is at the consistency you prefer you can remove it from heat. Add a squeeze of lemon to taste and garnish with cilantro.