Ingredients: For 12 people

• 2.5 tbs Anardana (Pomegranate Seeds)
• 2 tbs Cumin Seeds
• 4 cups water
• 4 cups Chickpeas (soaked overnight or for two hrs in warm water)
• 2.5 tbs Salt
• 4 Black cardamom
• 5 Pieces Cinnamon (each 2.5 cm)
• 10 Cloves
• 4 tbs Coriander powder
• 2.5 tsp Black pepper powder
• 2tsp Garam masala
• 3 tbsp Amchur (Dried Mango powder)

For Garnsih:

• 6 green chillies (cut lengthwise into thin strips)
• 15 gms ginger (cut lengthwise into thin strips)
• 1/2 cup oil
• 1/2 cup Clarified butter (Desi ghee)
• 1 Medium onion (cut lengthwise into thin strips)
• 2 small cut Lemons slices

Method:

1. Roast anardana and cumin seeds on a pan (roast them separately otherwise the jeera starts burning). Keep stirring the seeds on the hot pan. You will be able to tell that the anardana is roasted by the emanating smell. Cumin starts spluttering. Grind the two separately in your coffee grinder to fine powder.
2. Boil chick peas with 4 tsp salt, cloves, black cardamom and cinnamon in a pressure cooker (2 whistles should cook the chickpeas, check and if need be cook for one more whistle, don't overcook the chick peas)
3. Remove the water from chick peas after boiling (store the water, don't throw it). Add all the masalas (anardana powder, cumin powder, coriander powder, black pepper, garam masala, and amchur) to the dry chickpeas and mix well. Add cut green chillies and ginger on the chickpeas.
4. In a steel/metal bowl mix oil and clarified butter and heat it till it smokes (about 5 min, make sure your bowl is thick enough so that the oil does not catch fire) and add this hot oil directly to the chick peas. Now add the water that you had saved from before (after boiling the chickpeas)
5. Boil the chickpeas with added water for about 10 minutes to let the water soak. Keep stirring to avoid sticking to the base.
6. Add onions and lemon slices as garnish on the side.
7. Enjoy with Parantha, Chapatis or Pita Naan