• 1 1/2 cups chickpeas/chana - soaked overnight or atleast for 5-6 hours
• 2 tbsp pomegranate seeds
• 1 tbsp cumin seeds
• 4 Green cardamoms
• 2 cloves
• 1 inch stick of cinnamon
• 2 tea bags ( use only Orange Pekoe )
• 1 tsp dry mango powder/amchur powder
• 1 tsp coriander powder
• 1 tsp garam masala
• A small piece of ginger - grated
• 4 green chillies - slit lengthwise
• 1 tbsp desi ghee/clarified butter
• Salt as per taste
• Onions & cilantro for garnish

Method:

• Pressure cook chickpeas in 3 cups of water along with tea bags, cinnamon stick, cardamoms, cloves & a pinch of salt. Once cooked, discard tea bags & whole spices, drain excess water & set aside
• Dry roast Pomegranate seeds & cumin seeds & make a fine powder
• Heat desi ghee in a wok, add green chillies, grated ginger & saute. Add coriander powder & garam masala. Add ground pomegranate-cumin seeds mixture & saute for a few seconds
• Pour this evenly over cooked chickpeas. Heat this mixture until smoky & excess water had evaporated. Keep mixing in between
• Transfer to a serving bowl & garnish with onion rings & cilantro

Serve with any Roti/Rice Dish of your choice. Enjoi !!!

What I really loved about this is that lovely tangy taste from Dry Mango Powder. The absence of onions, tomatoes & garlic was a welcome change. We had our with some Jeera Rice & we loved it completely.