Soak the chickpeas overnight or for about 8 hours. Drain the water and wash nicely.
Add with 5 cups of water and one tsp salt. Pressure cook it. After one whistle lower the flame to medium and cook for 20 minutes. Switch off and let it cool.
In a kadai, on medium flame add the vegetable oil, cumin seeds, minced ginger, dried red chillies, green chilli, red chilli powder, coriander powder, 1/2 tsp salt and dried mango powder. Keep stirring for a minute.
Add the boiled chickpeas to the kadai with its residual liquid. Cook on low flame till chickpeas are dry and water has been completely soaked in by chickpeas.
Garnish it with coriander leaves and serve it hot.