Soak the chickpeas overnight. Next day pressure cook by add salt and two or three pomegranate peels. Due to this colour of chickpeas become black. Add water and cook for 5 to 6 whistle.

Cool down cooker and check the chickpeas are soft or not.

Heat a kadhai add oil Hing and grind onions and cumin seed.saute than add tomato cook for sometime.

When oil separate from the side add all masala and mix it properly and add boiled chickpeas and mix it properly and add salt as per taste cook for 5 minute on low flame