Ingredients
Chick peas(chole), 1 Cup, soaked Overnight
Tea bag 1
Onions, 2 medium, cut lengthwise
Aanardana Powder (Pomegranate Seed), 1 tsp 
Tomato, 2 chopped 
Ginger paste,1/2 tsp 
Dhania Powder (coriander powder), 1tsp
Chole Masala 1/2 tsp
Big Cardamom ( moti elaichi ),  1
Cinnamon, 1" Stick
Oil, 3 tbsp 
Salt and Red Chili powder to taste
Fresh coriander chopped to Garnish

Method
Soak chole overnight.
Wash them and then Pressure cook them in fresh water along with Cardamoms and Cinnamon. 
Heat the oil in a wok, saute onions. and gradually add tomatoes.
Add ginger paste and cook till the mixture leaves sides.
Add anardana powder,dhania powder and salt. Cook for a while. 
Now add tender channas along with the all the water in the pressure cooker. With the back of service spoon, mash them a little. Add chole masala and mix well. 
Cook for another 15-20 minutes on medium flame so that the liquid dries up a little and the curry thickens.
Garnished with coriander leaves, onion rings and tomato slices.