For soaking 🪷: rinse a couple of times in fresh water,then soak white chickpeas for 8 hrs or overnight. In a pressure cooker, add three cups of water 💦, add white chickpeas, salt 🧂, tea bag (optional) and mix well, on medium heat cook the white chickpeas till 15 whistles, check chickpeas should be cooked well and soften.

Dry roast black cardamoms, cinnamon sticks, black peppercorns, cloves, bay leaf🍂, carom seeds, cumin seeds, coriander seeds, fennel seeds, whole kashmiri red chillies 🌶️, roast them on low heat, stir often and roast the spices till they get extra browned, (don't burn them), let it cool completely and grind to powder. Keep aside

Heat oil, add 1/2 tsp cumin seeds when start to crackle, add finely chopped onions 🧅 cook till light brown, add ginger garlic paste 🧄 saute for 1 min, add finely chopped 🍅 tomato cook till soft and oil starts to leave the sides, add kashmiri red chillies powder 🌶️, coriander cumin powder, turmeric powder and mix well cook for 1 sec.

Add garam masala powder, green chillies paste, roasted chickpeas masala (chana masala) and mix well, cook for another 1 sec, add boiled chickpeas and mix well, salt 🧂, chickpeas stock and mix well, finally add dry mango powder 🥭 and mix well, let it boil.

Note: Dry mango powder 🥭 should be added if you don't have dry pomegranate seeds. If using pomegranate seeds it is kindly recommended that you should roast them with chana masala, add in the gravy,Then just omit dry mango powder 🥭.

Finally add slit green chillies in the gravy, cook for 2 mins and serve hot with kulcha, poori, steamed rice 🍚, jeera rice or naan.