Soak chickpeas overnight. Boil in a pressure cooker for 10 minutes and set aside.
Dissolve jaggery in tamarind juice and strain. Leave aside. Grind onion, ginger, and garlic to a fine paste.
Fry onions in 2 tbsp oil, add the ground onion paste, then the spices, salt, and yogurt, and fry till the mixture turns dry.
Add the boiled chickpeas and tamarind juice. Cook till the gravy thickens.
Put in a serving dish and decorate with onions and lime slices, potatoes, tomatoes, chilies mint, and coriander leaves.
Serve with parathas. Can also be served with bread.
Heat the oil in a pan, add cinnamon and bay leaves and sauté over medium heat until they begin to crackle.