Pressure cook the soaked Kabuli chana adding a little salt, till done
In a deep pan add the cooking oil, add bay leaf and star-anise
Add to this the ajwain, jeera, and the chopped onions
Saute for a while, add chopped garlic, saute again for a few minutes
Add the red chili powder and tomato puree
Fry for a few minutes, add the chopped bell-peppers and the butter
Saute till the tomato gravy is cooked
Add the boiled chick peas, simmer for some time
Add black salt
Add lime, adjust seasonings
Dish out into a deep plate, garnish with chopped coriander and mint leaves, and ginger juliennes
Serve with sauted sweet potato and steamed broccoli and rings of one boiled egg or two large chunks of grilled paneer
Parboil the sweet potato in salted water tilljust done, do not overcook
Peel and cut into roundels or wedges
Add 2 teaspoons of oil and 2 teaspoons of butterto a non-stick pan
Add the sesame seeds, and saute the sweet potatoon a moderately high flame
Sprinkle some black salt and crushed peppercorns
Stir fry for a minute or so, add a dash of lime and serve with the Kabuli hot pot
Serve with a glass of butter-milk