Chickpea Curry (Chole)

• ½ lb dried chickpeas
• 1 tablespoon neutral oil
• 1 teaspoon ghee (optional)
• ½ teaspoon cumin seeds
• ¼ teaspoon fenugreek seeds
• ¼ teaspoon mustard seeds
• 1 medium white onion, diced
• 2-in piece of ginger, grated
• 2 teaspoon minced garlic
• ½ teaspoon ground turmeric
• 1 teaspoon ground coriander
• ¼ teaspoon garam masala
• ¼ teaspoon Kashmiri chili powder
• 1 teaspoon chana masala
• Salt, to taste
• 2 whole dried red Indian chilis
• 3 oz tomato paste
• 1 cup water (for gravy)
• 3 cups water (for cooking chickpeas)

Assembly

• 1 cup cooked chole (prepared chickpeas with gravy)
• ¼ cup dahi (yogurt)
• 2 samosas
• 2 tbsp cilantro-mint chutney
• 2 tbsp tamarind date chutney
• ¼ tsp chaat masala
• ⅛ tsp roasted cumin powder
• ¼ tsp Kashmiri chili powder
• 2 tbsp pomegranate seeds
• 1 tbsp red onion, finely diced
• 1 tbsp sev
• Cilantro, for garnish