• Ingredients
  • Chickpeas: 1 cup
  • Oil: 2 tablespoons
  • Onion: Finely chopped, 1 large
  • Green chilli: 1 large or 2 small, finely chopped
  • Ginger paste: 1 tablespoon
  • Red chilli powder: 1 tablespoon (according to taste)
  • Cumin seeds: 1 tablespoon
  • Pomegranate seeds: 1 tablespoon
  • Coriander powder: 1 tablespoon
  • Chana masala: 1 1/2 tablespoons
  • Dried mango powder: 1 teaspoon
  • Tomato puree: 2-3 tablespoons
  • Garam masala powder 1 teaspoon
  • Salt to taste
  • Method
  • Soak the chick peas overnight in water. Drain the chickpeas and transfer into a pressure cooker. Add 6-8 cups water, salt to taste and pressure-cook for 6-8 whistles. Reduce heat and simmer till chickpeas are soft and completely cooked. But make sure the chickpeas don’t split.
  • Heat oil in a pan, add cumin seeds, finely chopped garlic and dried pomegranate seeds and sauté till the cumin seeds are browned. Add onion and sauté till it is well browned.
  • Add finely chopped green chilli and ginger paste. Transfer the chick peas to the pan and mix well. Add red chilli powder, coriander powder, chana masala and dried mango powder, and sauté for 2 minutes.
  • Add tomato puree and salt. Add garam masala powder. Cover and cook. Serve hot garnished with coriander leaves and onion rings.