Ingredients:

• 1 cup dried chickpeas
• ¼ tsp baking soda
• Salt to taste
• 1 tsp ginger-garlic paste
• 2 onions, pureed
• 2 tomatoes, pureed
• ½ tsp turmeric powder
• ½ -1 tsp chilli powder
• 1 tsp chole masala
• 1 tsp cumin seeds
• ¼ tsp asafoetida
• 1 tsp anardana powder (pomegranate powder)
• 2-3 tbsp oil

Method:

1. Soak the chickpeas in hot water for 7-8 hours.
2. Cook the chickpeas with ½ tsp salt, baking soda with enough water in your pressure cooker for about 20 minutes (4 whistles) or till fully cooked.
3. Drain, reserving 1 cup of the chickpea water.
4. Heat oil and add cumin and asafoetida. As soon as the cumin seeds start to splutter, add the pureed onions and saute till golden, then add the ginger-garlic paste. Saute for another 5 minutes.
5. Add pureed tomatoes, turmeric, chilli powder, garam masala, anardana powder, and ½ cup of water and sauté over low heat until the oil separates.
6. Add cooked chick peas, the reserved cooking liquid and salt to taste. Simmer, uncovered until the liquid has been absorbed.
7. Serve with roti.