Heat mustard oil till it smoked.
Add the fennel, coriander powder, cumin powder, asoefetida and chickpea flour. Fry until it darkens and changes color.
Add the soaked chickpeas and the amchur.
Add the turmeric, salt and enough water to cook the chickpeas. Cook until it thickens. It should cook for about 10-15 minutes.
Add sugar in the last few minutes of cooking.
Serve hot with rice or rotis.