Kwality Chickpeas (Suvir Saran)

To oil (3 tbsp), put

Cumin Seeds (1 tsp)
Peppercorns (1/4 tsp)
Cloves (4)
Cardamom (4 pods)
Red Chillies (3)

Cook till cumin browns. Then, add

Ginger (1 ½ inch, minced)
Curry Leaves (4, torn)

Stir for 30 seconds. Then, add

Onions (2, finely chopped)
Green chillies (3, slit along the length of the chili)
Salt

Cook till onions turn brown. Add water if onions begin to stick, or spices start burning.

Add,
Amchur (2 tsp)
Pomegranate powder (2 tsp)
Ground toaster cumin (2 tsp)
Turmeric (1/2 tsp)
Garam masala (1/2 tsp)

Stir 30 seconds.

Add
Cayenne Pepper
Black Pepper (1/2 tsp each)

Add water, chickpeas. Take ½ cup of the chickpeas, mash in cup and add with ½ sp of garam masala.

Cook 15 min. Add

Lemon juice
Cilantro (my addition). Serve with sliced red onions. (finely chopped)

Notes
Amchur is key.
Add more green chillies if you want it spicier.
Mashing chickpeas helps
Heat oil before adding cumin seeds to get toasty smell