Wash and drain the chick peas. Add into a pressure cooker with water an inch above its level.

Add salt and cook for three whistles or till done. Switch off and allow the pressure to go.

Drain and set aside the cooked chickpeas as well as the water.

Whisk the yogurt along with the besan and spice powders and set aside.

In a saucepan, heat ghee. Splutter the cumin seeds. Briefly fry the hing and chillies.

Add in the whisked yogurt and give it a nice stir.

Add in the cooked peas and sufficient water and allow it to boil. Adjust seasoning.

Cook on low flame till the curry turns glossy and thick.

Serve hot with a garnishing of coriander leaves with plain rice or roti.