### TranslatedIngredients: 1 cup Kala Chana (Brown Chickpeas) - soaked for overnight,1/2 cup Phool Makhana (Lotus Seeds),8 Dates - pitted,1 teaspoon Raisins,1/2 cup Fresh cream,1 Bay leaf (tej patta),1 inch Cinnamon Stick (Dalchini),2 teaspoons Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1/2 teaspoon Fennel seeds (Saunf),1/4 teaspoon Turmeric powder (Haldi),Salt - to taste ### PrepTimeInMins: 5 ### CookTimeInMins: 20 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Himachal ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Kala Chana Mithaas Liye Recipe (Chickpeas & Lotus seed in Date Curry), soak the kala channa in water for overnight.Pressure cook the kala chana with bay leaf and water for about 4 whistle.Heat a kadai with oil, add cloves, cinnamon stick, and fry them for about 10 seconds.Add cooked kala chana along with spice powders and cook till the raw smell goes away.Add the pitted dates and cream and bring it to a boil. Check for salt and adjust accordingly.Before serving add the lotus seeds and serve.Serve the Kala Chana Mithaas Liye Recipe along with Bengali Luchi or phulka with subzi by the side to enjoy your everyday lunch.