Pressure cook the chanas, chana dal, garlic-ginger paste, peppercorns, cardamoms, cinnamon, bay leaves, ajwain, tomatoes, and fried onions, stock cube, with 5 glasses of water in which the chanas were soaked. After cooker whistles once, lower the heat and cook for about 20 minutes. If the chanas are hard add more water and cook until soft.
In another pan, heat oil and fry pomegranate seeds and cumin powder for a minute. Add coriander powder and red chili powder. Mix well and add the masala mixture to the chanas. Add chana masala and salt and cook chanas on low heat for about 10 minutes. A thick gravy coats channas in this dish.
Garnish with onions rings, chopped coriander leaves, slit green chilies, and lime halves. Serve hot with bhaturas or puris.