pindi channa

21/2tbs pomegranate seeds, 2 tbsp. cumin seeds,(roast on tava make little black), 5 cups water, 4 cups chick peas soaked overnight or in hot water for 2 hours put pinch of cooking soda. javetri 2 flowers(Pink colour )salt to taste, 3tbsp tea leaves (to make channa black) , ,pinch of hing,  1/2 tsp.  turmeric powder,  1/2 tsp. red chilli powder, 2tsp garam masala, 2 tbsp (mango) amchur powder,3 tbsp.oil, For decoration 5 green chillies sllit, 5 gm ginger cut into thin stripes, 1 medium onion sliced, handful of coriander leaves finelly chopped. 2 lemons cut into wedge.

Method:- grind pomegranate cumin seeds and javetri to fine paste.Pour water in pressure cooker add  chic peas salt and tealeaves potli(put tea leaves in muslin  cloth and tie loose). open cooker drain water(don't thrown water), In a pan heat oil . add hing, red chill powder, turmeric powder,than add  chickpeas.stir well..add masala paste amchur garam masala stir continusley   till oil show separately.if  water require than add.if u want thick than mashed few boil  chickpeas and add in pan. Remove from heat garnish with onion, ginger chillies, coriander leaves, and  lemon pieces.