Chhole Masala (Chick Peas a.k.a. Garbaanzo Beans)

1 cup Chick Peas
2 chopped onions
2 potatoes - Cut into big pieces (about 1 inch sided cubes) (You may change the quantity or entirely skip potatoes as per your preferrences.)
2 tomatoes - Cut into big pieces (about 1 inch sided cubes; well... do not try too hard on the shape :D)
1 teaspoon zeera (Cumin Seeds -- I use seeds but you can use powder; whichever is available -- you may replace cumin with mustard)
1 teaspoon chilli powder (Red Pepper Powder -- you may replace it with paprika)
1 teaspoon amchur power (Raw Mango Powder -- you may replace it with 1 teaspoon of lemon juice)
1 teaspoon garam masala (means Hot Spice-Mix -- you can remember it as Indian Curry Powder. You should be able to get it in groceries but you can replace it with whichever curry powder you have. Or just throw in an intelligent mixture of spices you have)
1/2 teaspoon black pepper powder (you may skip it if its getting too hot; and you may(should) reduce the amount of the spices proportionately according to your taste; for myself most of the quantities are at least double)
1/2 teaspoon soda bi-carb (Baking Soda/powder -- you may not worry about it if its troublesome getting it)
3 tablespoons ghee (basically Milk Fat -- you may replace this with butter/cooking oil; you will have to adjust the quantity intelligently)
salt to taste
slices of tomatoes and ginger, chopped coriander and a few whole green peppers for dressing

Soak the Chick Peas for at least 6 hours (until they are soft but do not let them ferment ;) - if you are short on time, you can boil them longer)
Add the soda bi-carb to the Chick Peas; and boil until they are really soft (20-30 minutes on high should be fine). You can use a pressure-cooker to save time.
Heat the butter/oil in a vessel.
Add the potatoes; and fry until the potatoes are soft.
Remove the potatoes from the pan. In the same butter/oil, add the onions; and fry until the onions are of light-brown color.
Add the cumin/mustard and red-pepper powder; and fry a little more.
Add the boiled Chick Peas and water (just enough to keep the stuff wet and juicy; you should use the same water in which the chick peas were boiled); and stir for 5 minutes.
Add the garam masala, amchur/lemon-juice, black pepper powder and salt; cook for 2 minutes.
Add the potatoes and tomatoes; and cook for 5 minutes.
Dress with coriander, peppers and slices of tomatoes and ginger.