This is different from nani chholas
Soak chickpeas overnight
Boil with 5 solid garam masalas (bay leaf, cinnamon, cardoon, clove, peppercorn) plus salt
Heat some vegetable oil
Add cumin seeds
Thinly sliced onions, until brown
Thinly cut ginger
Geel chillies cut in half
Followed by anaar dana (pomengrnatae seeds)
Fry for a couple of minutes and add tomatoes
Once done, add channa masala, red chilli powder, coriander powder, cumin powder, dash of garam masala.
Add the chickpea water slowly to the masala as it thickens
Add the chickpeas
Add amchur
Serve with thinly sliced onion on top
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