Prepare a checklist. Gather the necessary materials in advance and keep them ready.

Gather the necessary materials in advance and keep them ready.

Soak chickpeas in 5c water in a bowl for 2-3 hours. Drain, add 4c water; cook in a pressure cooker until it gets a little soft. Do not overcook. Turn off the stove. Take out the bowl after the pressure goes,
In a heavy saucepan over medium heat, heat oil, and add ajwain, anise, and cumin seeds, for 1 minute. Add green chilies and onions and saute them. Let onion brown. Add the pomegranate seeds
Add ginger, garlic, turmeric powder, chili powder, and coriander powder and stir.

Add tomatoes. Once the tomatoes are cooked, add 5 cups of water and boil. Add amchoor and chana masala powder. Add the cooked chickpeas and stir. 3-5 minutes When it boils, add salt and stir.
Turn off the stove. Garnish with chopped coriander leaves on top.

If you want to add potatoes, you can add chopped cooked potatoes to half of Chana masala. Always taste before you serve to make sure that all is well with your dish.
lA small bowl of chana masala is enough for lunch. Serve with Puri, chapati, or even paratha I also served with chapati