| 1. | In a pan, roast together pomegranate and cumin seeds and grind to a powder. |
| 2. | Put water, chickpeas, 4 tsp salt, cardamoms, cinnamon and cloves in cooker. Stir. |
| 3. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 18 minutes. |
| 4. | Remove cooker from heat. Allow to cool naturally. |
| 5. | Open cooker. Drain off cooking liquid and reserve. Add remaining salt ( 3 ½ tsp), pomegranate-cumin, coriander, pepper, garam masala and mango powders. Mix till chickpeas are coated with spices. Sprinkle chillies and ginger on top. |
| 6. | In a pan, heat oil and ghee together about 3 minutes and pour evenly over chickpeas. Add cooking liquid. |
| 7. | Place cooker on medium heat. Cook till liquid dries up and oil shows seperately (approximately 10 minutes), stirring occasionally. |
| 8. | Place chickpeas on serving dish. Serve hot, granished with onion and lemon wedges. |