Servings: 2 to 3

Soaked chickpeas - 300 grams Soaked chickpeas - 300 grams
Water - 1 litre Water - 1 litre
Tea bag - 1 Tea bag - 1
Cloves - 4 pods Cloves - 4 pods
Cinnamon stick - 1 Cinnamon stick - 1
Black cardamom - 1 pod Black cardamom - 1 pod
Oil - 20 milliliters Oil - 20 milliliters
Ginger - 1 tablespoon Ginger - 1 tablespoon
Green chili - 2 teaspoons Green chili - 2 teaspoons
Tomato - 350 grams Tomato - 350 grams
Oil - 30 milliliters Oil - 30 milliliters
Cumin - 1 teaspoon Cumin - 1 teaspoon
Salt - 1 teaspoon Salt - 1 teaspoon
Red chili - 1 teaspoon Red chili - 1 teaspoon
Coriander powder - 1 teaspoon Coriander powder - 1 teaspoon
Pomegranate powder - 1 teaspoon Pomegranate powder - 1 teaspoon
Garam masala - 1 teaspoon Garam masala - 1 teaspoon
Chana masala - 1 teaspoon Chana masala - 1 teaspoon
Dry mango powder - 1 teaspoon Dry mango powder - 1 teaspoon
Oil - 10 milliliters Oil - 10 milliliters
Tomato - 50 grams Tomato - 50 grams
Coriander - 2 tablespoons Coriander - 2 tablespoons

PREPARATION
1. Take a pressure cooker, add 300 grams soaked chickpeas, 1 litre water, 1 tea bag, 4 pods cloves, 1 cinnamon stick, 1 pod black cardamom and mix it well.
2. Cover it with lid and cook until you hear 5 to 6 whistles.
3. Open the lid and remove the tea bag.
4. Remove it from heat and keep aside.
5. Heat 20 milliliters oil in a pan, add 1 tablespoon ginger, 2 teaspoons green chili and stir for 2 to 3 minutes on medium heat.
6. Add 350 grams tomato and saute until it turns soft and pulpy.
7. Cook for 5 to 7 minutes on medium heat.
8. Remove it from heat and transfer this into a blender.
9. Blend it into a smooth puree.
10. Heat 30 milliliters oil in a skillet, add 1 teaspoon cumin and stir well.
11. Then, add the blended puree and stir well.
12. Cook for 5 to 7 minutes on medium heat.
13. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon pomegranate powder, 1 teaspoon garam masala, 1 teaspoon chana masala and mix it well.
14. Now, add the boiled chana in it and mix it well.
15. Bring it to a boil.
16. Cover it with lid and cook for about 10 to 12 minutes on medium heat.
17. Open the lid and add 1 teaspoon dry mango powder and mix it well.
18. Remove it from heat and keep aside.
19. Heat 10 milliliters oil in a pan, add 50 grams tomato and saute for 3 to 5 minutes on medium heat.
20. Add the tomatoes in prepared chana and mix it well.
21. Add 2 tablespoons coriander and mix it again.
22. Remove it from heat.
23. Serve hot.