In the morning wash and rinse the chana and pressure cook for 4 whistles with 2 cups of water, ½ teaspoon salt, cardamom, cloves and cinnamon.
Let the pressure come down naturally.
Meanwhile, in a thick kadhai/wok add the pomegranate seeds and jeera till you get an aroma.
Transfer to a pan and cool and grind to a fine powder. Set aside.
Once the cooker opens drain all the liquid from the chickpeas. Reserve the water.
To the chana add the pomegranate and jeera powder, and dhania powder, pepper powder and amchur powder. Add a little salt say ½ a teaspoon, ginger and green chillies and mix well.
In thick kadhai/wok heat the mixture of ghee and oil till it starts smoking. Add over the chickpeas evenly pour the reserved liquid and mix again.
Place the kadhai/wok back on medium flame add the chickpeas and cook well till the liquid dries up. Stir till the oil oozes out( this did not happen in my case as I used little oil and ghee). Stir occasionally after about 10 minutes the chickpeas will be ready.
Serve hot garnished with onions slices and lemon.
Notes
You can use any garam masala but a mixture of North Indian garam masala will make the dish taste better.
You can substitute anardana by tamarind, mango powder, amla or sumac.