Chana Pindi (Chickpeas-Rawalpinidi)

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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.