drain water from the chick peas. Wash it again.

put chickpeas with six cups of water in a cooker, add salt, turmeric powder, bring to full pressure on high heat, reduce heat, cook for 30 min. remove cooker from heat, allow to cool naturally.

in heavy pan heat mustard oil, add cumin seeds, fry till light brown, add onion, garlic, ginger mix well, cover it fully, lower heat, cook for five min, open the cover, stir consciously, fry till light brown, add green coriander leaves, cook for 1mt, add boiled peas, lemon juice, cook it for 15mts on medium flame. serve hot (less)