Heat ghee in a vessel, add the cumin seeds and let them splutter. Add the cardamom and cinnamon and let the aroma release.
Add green chillis and grated ginger and saute for 4-5 seconds. Immediately add the asafoetida.
Add the spice pwds and salt. Combine well. Add the tomatoes and cook until soft, approx 5-6 mts.
Add the boiled channa (keep aside 2-3 tbsps of boiled channa and mash). Add a cup of water and cook on high heat for 3-4 mts.
Reduce flame and cook on simmer for 7-8 mts. Add the mashed channa and combine.
Add the tamarind paste, combine and cook for another few mts till all the water is evaporated. Its a semi-dry dish.
Adjust the salt. Garnish with fresh coriander leaves and chopped onions.
Serve hot as a snack or with bhatura or rotis.