Soak the chickpeas in enough water for about 6 to 7 hours or overnight for best results.
After soaking, discard the water used for soaking the chickpeas and rinse the chickpeas again in fresh water.
Transfer the chickpeas to a pressure cooker, add water and salt, mix well.
Close the pressure cooker with the lid and safety valve and cook in medium heat for about 12 minutes or until 4 whistles come.
After 12 minutes of cooking, switch off the stove and wait for the pressure cooker to cool down.
Meanwhile peel and slice the onions.
Heat oil in a pan and add mustard seeds.
When the mustard seeds splutter, add the red chilies and curry leaves and fry for a few seconds.
Add the sliced onions to the pan and saute the onions until the onions are browned (or better caramelized) or turn transparent in color.
Add the salt, crushed garlic and ginger to the onions and saute for another 2 to 3 minutes.
Add the chopped tomatoes to the pan, mix the contents well and stir fry the mixture for about 2 to 3 minutes.
Cover the pan and cook the onion tomato mixture for about 3 to 4 minutes.
After 3 to 4 minutes of cooking, the onion tomato mixture is ready, switch off the stove and keep the pan closed.
Once the pressure cooker is cooled, open the cooker and see if the chickpeas is cooked and soft.
Transfer the cooked chickpeas (along with the water)in pressure cooker to the onion tomato mixture in the pan (or vice versa) and stir the contents very well.
Add the remaining spices to the pan - turmeric powder, red chili powder, cumin seeds powder, coriander powder and curry powder and mix everything well until all ingredients are very well combined.
Heat and simmer the contents for about 2 to 3 minutes in medium heat, keep stirring in between, so the gravy will thicken.
After 2 to 3 minutes of simmering, stir everything well again, switch off the stove and keep the pan away from heat.
Keep the pan closed for a few minutes for best results. Easy and yummy chickpea curry is ready to be served!