### TranslatedIngredients: 2 cups black gram - sprouted, 1 onion - finely chopped, 1 cup tomato - finely chopped, 1 tablespoon ginger - grated, 2 green chillies - finely chopped, 1 inch cinnamon, 2 large cardamom, 1 Tablespoon coriander powder, 1 teaspoon red chilli powder, 2 tablespoons chickpeas spices, 1 tablespoon pomegranate, 3 teaspoons green coriander - finely chopped, ghee - as per use, salt - as per taste ### PrepTimeInMins: 30 ### CookTimeInMins: 30 ### TotalTimeInMins: 60 ### Servings: 4 ### Cuisine: Pakistani ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To make Peshawari Kala Chana, first cook black gram in a pressure cooker with water until two cities come. After the gram is cooked, take them out and keep them separately. Now heat ghee in a pan. Add big cardamom, cinnamon and let it cook for 15 seconds. After this add onion and cook till golden. Now add tomatoes, ginger, green chilies and cook till the tomatoes become soft. Now add green coriander powder, red chilli powder, chickpeas spices, pomegranate seeds and cook for 3 to 5 minutes. After that add boiled black gram, salt and water and cook for 10 minutes. After making, garnish it with green coriander and serve hot. Serve Peshawari Kala Chana with Phulka, Tadka Raita and Kachumbar Salad to say the day.