Cook chickpeas in 4 cups water until peas are tender.
Drain, but reserve the cooking liquid.
Coarsely mash the cooked peas.
In a bowl, combine yogurt, besan, turmeric, red chile, coriander, salt and garam masala. Mix well.
Add chiles and 1 cup of the reserved liquid. Stir to combine.
In a pot, heat ghee. Add asoefetida, chiles and cumin seed.
When they start to crackle, add yogurt mixture. Stir to combine.
Add mashed chana and stir to combine. Bring to a boil.
Reduce to a simmer and cook for 5 minutes.
Add cilantro and adjust salt, if necessary.
Serve with puri or paratha.