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Cooking timing 18 to 20 minutes. Ingredients of chana pindi Cumin seeds - 2 tablespoons Pomegranate seeds - 2-1/2 Water - 4 cups Chickpeas soaked overnight or in hot water for 2 hours and drained Salt - 2-1/2 Brown cardamoms - 4 Cinnamon - 5 sticks Cloves - 10 Coraiander powder - 4 tablespoons Pepper powder - 2 - 1/2 teaspoons Garam masala powder - 2 teaspoon Mango powder - 3 tablespoons Green chillies slit - 6 Ginger cut in to thin strips - 15gms Vegetable oil - 1/2 cup Ghee - 1/2 cup Onion sliced - 1 medium Lemons cut into wedges - 2 How to make In a pan roast together pomegranate and cumin seeds and grind to a powder. Pour water in to cooker.Add chickpeas.4 teaspoon salt,cardamoms,cinnamon and cloves.Stir once. Close cooker.Bring to full pressure on high heat.Reduce heat and cook for 18 minutes. Now remove the cooker from heat and allow to cool naturally. Open cooker,drain off cooking liquid and reserve.Add remaining salt (3-1/2 teaspoons),po...

Dal Makhani Cooking time 50 to 60 minutes 6- 1/2 cup water 1- 1/4 whole black gram washed 1/4 cup kidney beans soaked in water for 1 hour and drained 2 medium,200 gms tomatoes blanched and chopped 5 gm ginger cut into thin strips 6 flakes garlic chopped 4 green chillies chopped 2 whole dry red chillies (kashmiri) 4 1/2 teaspoon salt 1/2 teaspoon red chilli powder 1 tablespoon ghee Tempering 2 tablespoons ghee 1 small,50 gm onion chopped 5gms ginger chopped 1/2 teaspoon red chilli powder