Ingredients: ( Serves : 4-5)

11/2 cups chick peas / chana (soaked overnight)
3 bay leaf
4 cinnamon stick
20 black peppercorns
12 cloves
5 black cardamoms
1 tbsp poppy seeds
1/2 tsp turmeric powder
1pod of  garlic 
4-inch piece of ginger 
6 large onions, finely chopped
1/2 kg tomatoes, grated
few green chilies
1/4th cup oil
Salt to taste
1tsp chili powder
Few pieces of lime
A few onion rings

Preperation :

Cook soaked chick peas in a pressure / slow cooker until soft.
Grind poppy seeds, ginger and garlic  into a smooth paste.
Add the water from the boiled chick peas to the paste.
Heat oil and fry onions. Add cinnamon, bay leaves, peppercorns, cloves and cardamom.
When onions turn golden brown, add grated tomatoes and fry.
Add chili powder, turmeric and salt.
When quite thick and oil starts to separate add the ground paste and chick peas. Stir occasionally on a low flame for 5 minutes.
Serve garnished with green chilies, quartered limes and onion rings.