1) 500 gms Channe or Chickpeas
2) 2 Onions puree
3) 2 Tomato Puree
4) 2 Teaspoon Ginger Garlic paste
5) 2 Tablespoon oil
6) 1 Teaspoon coriander
7) 1 Teaspoon Dry Mango Powder
8) 1 Teaspoon turmeric Powder
9) 1/2 Teaspoon Pomegranate seeds
10) 1 Teaspoon Jeera/Cumin powder
11) 4-5 Dry red chillies
12) 4-5 Cardamom Seeds
13) 2 Cloves
14) A pinch of Nutmeg
15) Salt to taste
16) Coriander for garnish

PREPARATION TIME: 1 hour 40 Minutes

* Wash chickpeas and soak them in hot water for 1 hour **
* Pressure cook them to get 3 whistles or cook till they are soft
* Chop and puree onions and tomatoes separately, keep aside
* In a pan dry roast cardamom, cloves, nutmeg, dry red chillies
* Grind the roasted masalas and pomegranate seeds, keep it aside
* In a Pressure cooker heat oil and add onion paste, ginger garlic paste
* Saute the paste till onions dry and turn brown
* Add tomato paste and turmeric powder, saute well till it dries up
* Add the coriander, cumin, Dry mango and roasted grinded masala
* Add little water to get more flavour out of the dry ingredients
* Cook the masala till dry and starts sticking to the cooker
* Add the boiled Chick peas and water in which it was boiled in, mix and cook further
* Add more water if you require more gravy to eat with rice/couscous
* You can reduce water once it is cooked to have it with nan/parathas or simply as chaat
* Give 2-3 cooker whistles or cook till masalas have been incorporated in chick peas
* Cook till you can crush chickpea between your fingers easily
* Serve and garnish with fresh coriander

** Soaking chickpeas in hot water speeds the process of soaking water – Dont need to leave it overnight

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