Wash the chickpeas and soak them in 3-4 cups of water for 6-8 hours.
Drain the water and rinse the chickpeas with fresh water once again.
Add the chickpeas to a pressure cooker with 3 cups of water and 2 teaspoon salt.
Pressure cook for 1 whistle on high heat. Then reduce the heat to low and cook for 15 minutes.
Remove the cooker from the heat and let the pressure release naturally.
Open the lid of the cooker and set it aside.
Note - You can also cook the soaked chickpeas in an instant pot. Add them to an instant pot with water and salt. Press PRESSURE COOK and set the timer to 15 minutes.
Once the timer goes off, do 10 minute NPR followed by QPR. Open the lid and set aside.
Make Achari Masala
Dry roast the ingredients to make achari masala in a pan over medium heat until slightly browned and fragrant. Stir frequently while roasting.
Remove the pan from the heat and let the ingredients cool down for 10 minutes.
Add the ingredients to a grinder and grind to make a coarse powder.
Make The Curry
Heat mustard oil in a pan over medium-high heat.
When the oil is hot, add onions and cook till the onions are pink in color (5-6 minutes), stirring frequently.
Add ginger-garlic paste and cook until onions are golden brown in color (5-6 minutes).
Add tomatoes and cook for a minute.
Add the achari masala, roasted cumin powder, dry mango powder, salt, and Kashmiri red chili powder.
Cook the masala for about 2 minutes, till oil starts to come on the sides of the pan.
Add little water if required.
Add the cooked chickpeas along with the water in which they were cooked to the pan.
Add 1 cup of water and mix well.
Reduce the heat to low.
Cover the pan with a lid and cook for 10-15 minutes.
Add masala from pickle and cook for another minute.