Wash and drain black chickpeas. Place chickpeas and the three cups of water in a bowl and soak overnight or for at least six hours.
Drain chickpeas and place in a large pot with salt and the nine cups of water. Bring to a boil on high heat, then reduce the heat to low, cover the pan and simmer for one hour or until chickpeas are cooked through. The outer skin of black chickpeas is thicker than the skin of regular yellow chickpeas, so taste one or mash one between your fingers to be sure they are fully cooked. Do not drain.
In a separate large pot, heat ghee on medium-high for one minute. Add cumin seeds and allow them to sizzle for about 30 seconds. Add onions and sauté for eight minutes, stirring regularly, until golden brown. Add garlic and sauté for two to three minutes.
Stir in tomatoes, then add jalapeno pepper, garam masala, mango powder, turmeric, fenugreek, salt and cayenne. Reduce the heat to medium and cook the masala for five to eight minutes, until ghee glistens on top. Stir in the two cups of water.
Add boiled chickpeas and their water to the masala. Bring to a boil on medium-high heat, then cover, reduce the heat to low and simmer for 10 to 15 minutes. (This ensures that the spicing has gone into the chickpeas.) Stir in cilantro.
*Note: This curry is also an ingredient in eggplant and papaya curry. If preparing it for that, boil the chickpeas in only 61/2 cups – not nine cups – water.