Finely chop onion, clean and chop coriander leaves.
Pressure cook garbanzo beans to one whistle, then simmer on medium flame for 20 minutes. (If you do not use a pressure cooker, soak for 48 hours, bring to boil and simmer for about 45 minutes, I prefer it cooked to a stage till it splits open partially and is soft.) Allow to cool and drain.
Mix all the above ingredients. It is ready to be served.
Bawarchi of the Week
Sushmita Pandit loves exploring Indian recipes and aims to promote the cuisine of Jharkhand, the region she grew up in