Kabuli Channa (White Chickpeas) - 200 gms, Oil - 5 tbsps, Cumin Seeds - 1 tsp, Bay Leaf - 1, Ginger - garlic paste - ½ tsp, Onion - 1, Tomato - 100 gms, Tikhalal - 1 tsp, Coriander Powder - 1 tsp, Turmeric Powder - ½ tsp, Chhole Masala - 1½ tbsp, Potatoes - 2, Anardana Powder - ½ tsp, Coriander Leaves, Lime, Green Chillies.
Soak Kabuli Channa (White Chickpeas) overnight, wash and pressure cook it in 4 cups of water till soft. Drain. Heat oil, add cumin seeds, bay leaf, ginger-garlic paste and onion (ground to a paste). Fry till onion is brown, then add minced tomato. Cook till oil separates.
Add Tikhalal, Turmeric Powder, Coriander Powder and Chhole Masala. After 2 mins, mix in the drained Kabuli Channa and diced potatoes. Cook nicely till Kabuli Channa/potatoes are well mixed with masala. Add the drained water from the Kabuli Channa, salt and Anardana powder, cover and cook on a medium flame for 15 mins.
Garnish with coriander leaves, lime and green chillies and serve.