Soak chickpeas in water overnight or for 6 hours.

After soaking, pressure cook the chickpeas by adding ¼ teaspoon salt and a tea bag.

After pressure cooking, discard the tea bag, drain, and retain water in which the chickpeas were pressure cooked. Slightly mash half of the boiled chickpeas and keep aside.

Dry roast the coriander seeds and pomegranate seeds. After cooling, add them to a grinder and powder them. Keep it aside.

Heat a kadai and add ghee. When ghee gets melted, add cumin seeds and let them crackle.

After the cumin seeds crackle, add onion and fry till onion turns pinkish.

Crush the garlic and ginger using mortar pestle and make a paste.

Add this to the onion in the kadai and sauté till the raw smell of garlic goes away. Add green chili and fry for a few seconds.

Now add tomato and fry till tomato turns mushy.

Add turmeric powder, red chili powder, cumin powder, dry mango powder and garam masala and mix well.

Add the grinded coriander seeds powder and anardana powder and mix well.

Add the boiled chickpeas and mix well.

Add salt to taste.

Add 1 cup water (use water retained after boiling the chickpeas) and let it cook for some time.

After the gravy thickens, add salt to taste and mix well.

Garnish with chopped coriander leaves.