Wash and soak Chickpeas (1/2 cup) in enough Water (to taste) overnight.
Pressure cook the chickpea adding a pinch of Ground Turmeric.
To a kadai pour Sunflower Oil (1 tablespoon) and add the Mustard Seeds (1/2 teaspoon). Once it splutters add Onion (1). Once the onion becomes soft add Ginger Garlic Paste (1/2 teaspoon) and saute well.
Now add Chili Powder (1/2 teaspoon), Ground Coriander (1/2 teaspoon), Ground Turmeric (1/4 teaspoon), Chicken Masala (1/4 teaspoon), and Ground Cumin (1/4 teaspoon). Saute until the raw smell of the spices is gone. Now add cooked chickpea, Tomato (1), Salt (to taste) and Curry Leaf (to taste).
Cover and cook in low flame until the desired consistency of the gravy is achieved. Add Fresh Cilantro (to taste) and switch off the flame.
Serve with appam, idiappam, batoora, chappathi, porotta etc.