• 2 cups dry chickpeas, soaked overnight
• 1 1/2 tsp salt
• 2 bay leaves
• 1 piece cinnamon
• 2 black cardamom pods
• 2 green cardamom pods
• 5 cloves
• 2 tsp loose black tea

• 2 tbsp deodorized coconut oil
• 1/4 tsp hing
• 1 tsp turmeric
• 2 medium onions, pureed
• 1 tbsp ginger garlic paste
• 500 ml tomato puree
• 2 tbsp chana masala
• 1 tsp chilli powder
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp amchur
• 1/2 tsp ground pomegranate seeds
• 1 tbsp fenugreek leaves

• 2 tbsp deodorized coconut oil
• 1/2 tsp cumin seeds
• 2 inch ginger, julienned
• 1 green chilli pepper, roughly chopped

Drain and wash soaked chickpeas. Add to a pressure cooker along with salt. Place bay leaves, cinnamon, cardamoms, cloves and tea into an infuser and add to pressure cooker. Add water until covered with about 1 inch. Bring to pressure, cook for 30 minutes, let pressure release naturally.

Meanwhile, heat oil in a large pan. Add hing, turmeric and pureed onions. Mix and cook for 2 minutes. Add ginger/garlic paste. Mix and cook until oil separates. Add tomato puree. Cook until reduced. Add the rest of the spices except fenugreek. Mix well, adjust consistency with water if needed. Cook for 2 minutes.

Remove infuser from pressure cooker and add sauce to cooked chickpeas. Season with 2 tsp salt. Allow to come to boil. Crush some of the chickpeas to thicken the sauce. Crush fenugreek leaves by rubbing them between your palms and add to sauce. Cook for 5 minutes or until thick as desired.

In a small skillet, heat coconut oil. Add cumin seeds and allow them to sizzle. Add ginger and chilies, cook until golden.

Serve covered with tadka and garnished with cilantro with a squeeze of lime juice and a side of jasmine rice.