Take a bowl and add water in it. Add chickpeas in the bowl and soak them for 8 hours or overnight.
Once it's done, wash the soaked chickpeas twice and then put it in the pressure cooker with enough water. Add Amla or tea bag and season it with a salt. (Amla and tea bags are for colour you can skip this if you are not worried about the colour of the chanas.)
you can add a pinch of baking soda while cooking this will make chana more lighter and soft .
Pressure cook for 9-10 whistles or till cooked.
When Chanas are cooked remove the tea bag or amla pieces from the chanas.
Heat tawa and dry roast Pomegranate seeds and 1 tsp jeera and make a powder of it.
Heat oil in a pan or kadai add 1 tsp Jeera and hing now into this add ginger garlic paste and saute till raw aroma goes away.
Add finely chopped onions and saute till they are light brown.
Add finely chopped tomatoes and saute till the oil starts to leave the sides.
Now add garam masala, Chana masala powder along with red chilli and turmeric powder.
Now add the pomegranate powder which we made earlier.
Cook for 2 minutes and add cooked chanas. Stir well.
Add salt and water if required . Stir and cover the chanas.
Simmer the chanas on a medium flame and cook till the gravy is thicken . Chana masala consistency is not thin nor dry or medium.
Adjust the seasoning. Can add lemon juice also if you like. Chanas are ready.
Tempering:
Heat ghee and add sliced ginger and green chillies saute for 2 minutes and pour it on Chanas.
Garnish with coriander leaves, green chilli and sliced onion.
serve hot with Bhaturas, Kulchas, pooris, roti or rice.