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Ingredients :-

Sl No. Item Qty. 1. Pomegranate Seeds 21/2 tablespoons 2.  Cumin Seeds 2 tablespoons              3. Water 4 cups   4. Cinnamon 5 sticks(21/2 cms. each) 5. Cloves 10 6. Coriander Powder 4 tablespoons 7. Garam Masala Powder 21/2 tablespoons 8. Mango Powder 3 tablespoons 9. Green chillies slit 1 10. Ginger cut into thin strips 15 gms. 11. Vegetable Oil ½ cup 12. Ghee ½ cup 13. Onion Sliced 1 medium(100gms.) 14. Lemons cut into wedges 2

Directions-

1. In a pan, roast   together pomegranate and cumin seeds and grind to a powder.
2. Pour water into cooker. Add chickpeas, 4 teaspoons salt, cardamoms, cinnamon and colves, stir once.
3. Closed cooker. Bring to full pressure on high heat. Reduce heat and cook for 18 minutes.
4. Remove cooker from heat . Allow to cool naturally.
5. Open cooker. Drain off cooking liquid and reserve. Add remaining salt(31/2 teaspoons) ,pomegranate, cumin, coriander, pepper, garam masala and mango powders. Mix well chickpeas are  evenly coated with spices. Sprinkle chillies and ginger on top.
6. in a pan, heat oil and ghee together till smoky (approximately  5 minutes) and pour evenly over chickpeas. Add cooking liquid.
7. Place  cooker win chickpeas on medium heat and cook till liquid dries up and oil shows separately (approximately 10 minutes),stirring occasionally.
8. Remove cooker from heat. Transfer chickpeas onto a serving dish. Serve hot, garnished with onion and lemons.
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