Heat 1 tbsp oil.

Add the bay leaves and cardamoms .

Add sugar and let it dissolve , roast till we get a amber color .

Add 3 cups water.

Let boil , add salt .

Add rice and cook till 80% done .

Add the boiled peas , cover and cook on slow flame till done .

Pressure cook the chickpeas with tea bags , gooseberry tied in muslin cloth and salt for 4-5 whistles or until completely done .

Remove the tea bags and gooseberries.

Purée three tomatoes and chop one tomato .

Heat oil and add cumin seeds.

As soon as they splutter add the slit green chilly.

Next add the puréed tomatoes, sauté till oil separates.

Add coriander powder , roasted cumin powder , red chilly and pomegranate powder.

Add salt according to the tomatoes and spices.

Add the drained channa and simmer for 5-10 minutes.

Remove from heat.

Temper with chopped tomatoes and red chilly powder.

Garnish with coriander.

Purée the blanched spinach.

Heat ghee add cumin seeds.

Once they splutter add the ginger chilly paste.

Immediately add the puréed spinach.

Add salt.

Mix well , adding cream or milk to adjust the consistency of the spinach .

The consistency should be that of chutney.

Fill up a plate with rice .

Pour a ladle ful of channa on top.

Pour a heaped tablespoon of spicy spinach.

Place a slice of paneer.

Place a slice or two of mango pickle .

You could serve some pickled onions with this Chole Chawal.