For the POM Raita: In a small bowl, mix together the yogurt, POM Juice, lime juice, garlic, cumin, salt, cucumber, and cilantro. Chill until ready to serve.
For the Chana Masala: Heat a large Dutch oven with avocado oil over medium-high heat. Add the onion and cook until softened, about 4 to 5 minutes. Add the garlic, ginger, garam masala, cumin seeds, coriander, turmeric, cayenne, and salt, and allow to toast for about 1 minute.
Add the tomato paste and continue to cook until the paste is a deep golden red and caramelized, about 2 to 3 minutes. Add the chickpeas and stir to coat in the mixture. Add the POM Juice and scrape the bottom of the pan. Bring to a simmer and allow to reduce slightly, about 2 to 3 minutes.
Add the diced tomatoes and water, and bring back to a simmer. Cook until thickened, about 15 to 20 minutes.
Serve over basmati rice and garnish with cilantro, POM Arils, and the POM Raita.
1 cup whole-milk plain Greek yogurt
¼ cup POM Wonderful 100% Pomegranate Juice
1 tablespoon lime juice
1 garlic clove, minced
½ teaspoon ground cumin
½ teaspoon kosher salt
¼ cup English cucumber, grated and squeezed of excess water