1. Soak 2 cups Channa in 4 cups Water for at least 3 hours.
2. In a pressure cooker, add Channa with the Water, Salt, Bade Elaichi, Cloves, Cinnamon, Garlic, Ginger, Onion and Tomato.
3. Pressure cook for 2 whistles, reduce flame to low and simmer for 30 minutes.
4. Heat Oil in a separate medium sized, non-stick pan.
5. Add Hing and Haldi.
6. Add Tomato Sauce, mix well and saut� until oil starts to separate.
7. Add Garam Masala, Chole Masala, Dhania Powder and Red Chili Powder � mix well and cook for 1 minute.
8. Add cooked Channa (with the water) to the pan and mix well.
9. Boil for 5 minutes or to get a thicker gravy, pressure cook for 3-4 whistles.
10. Add Lemon Juice and adjust Salt, Chili Powder and Chole Masala to taste.
11. Garnish with Cilantro.

Serves: 4 to 5

Tips:

1. If you don�t have time to soak the Channa for 3 hours, bring Channa and water to a boil on the stove, in a pan with a tight fitting lid.
2. Boil for 5 minutes and turn off stove.
3. Cover the pan with the lid and let it stand for 1 hour.
4. Your Channa should be ready to pressure cook.
5. If you don�t even have one hour to soak the Channa, try using canned Garbanzo Beans.
6. The process is the same except let the pressure cooker whistle only 1 time and then turn off stove.

Image: Flickr/creativecommons max kiesler