Method

• Peel and cut the boiled potato into ¼-inch cubes.  Set aside
• Wash the chickpeas and soak in four cups water for at least eight hours. Chickpeas will increase to two and a half times their original volume.
• Drain the water and wash the chickpeas.
• Place the chickpeas in a pressure cooker with four cups water. Cook on medium high heat. When it starts to steam, turn down the heat to medium, and cook for another eight minutes.
• Turn off the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be soft and tender.
• Heat the oil in a saucepan over medium heat, add the gram flour (besan) and stir fry one to two minutes, until the color changes to golden brown.
• Add grated ginger and minced green chili, stir for a few seconds. Add the chickpeas to the gram flour.
• Add salt, black salt, black pepper, roasted cumin seed powder, and mango powder. Lightly mash chickpeas while mixing in the spices. Cook on low heat 10 to 15 minutes.  Turn off the heat.
• Cook on low heat for 10 to 15 minutes.  Turn off the heat.
• Add the potatoes, garam masala, and lemon juice. Mix gently.
• Before serving, let the chickpeas sit at least half an hour to absorb all the flavors.  The gravy will thicken as it cools.