Choley Chawal

Rinse chickpeas, soak them overnight.

Next day, drain the water and rinse them well.

Add to a pressure cooker along with 11/2 cup water.

Pressure cook until soft for 5-6 whistle.

Heat oil in a pan add cinnamon, clove, cardamom and bay leaf saute for a minute.

Add ginger+ Garlic paste saute until the raw smell goes. Add onion paste saute, now add tomatoes green chilli saute for 6-7 minutes.

Add salt, all spices stir well.

Add cooked chickpeas along with the stock and 1 add cup water.

Cover and simmer on a low flame for about 20 minutes.

Sprinkle coriender leaves serve with hot steamed rice.