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Chana Pindi (Chickpeas-Rawalpindi Style)
(5 Litre pressure cooker)

Serves: 12	Pressure Cooking Time 18 minutes
2 ½ tbsp pomegranate seeds  2 tbsp cumin seeds  4 cups water  4 cups chickpeas soaked overnight or in hot water for 2 hours and drained 2 ½ tbsp salt  4 brown cardamoms  5 sticks (2 ½ cm each) cinnamon  10 cloves  4 tbsp coriander powder  2 ½ tsp pepper powder  2 tsp garam masala powder  3 tbsp mango powder  6 green chillies slit 15 g ginger cut into thin strips ½ cup vegetable oil  ½ cup ghee  1 medium (100 g) onion sliced 2 lemons cut into wedges
Method
1 In a pan, roast together pomegranate and cumin seeds and grind to a powder. 2 Put water, chickpeas, 4 tsp salt, cardamoms, cinnamon and cloves in cooker. Stir. 3 Close 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 ( 3 ½ tsp), pomegranate-cumin, coriander, pepper, garam masala and mango powders. Mix till chickpeas are coated with spices. Sprinkle chillies and ginger on top. 6 In a pan, heat oil and ghee till smoky ( approximately 5 minutes) and pour evenly over chickpeas. Add cooking liquid. 7 Place cooker on medium heat. Cook till liquid dries up and oil shows seperately (approximately 10 minutes), stirring occasionally. 8 Place chickpeas on serving dish. Serve hot, granished with onion and lemon wedges.