Curried Whole Chick Peas

Ingredients

250 gr chick peas
1,300 ml water
1 bay leaf
65 gr ghee
2 cinnamon stick
6 black peppercorns
1 gr black cardamom seeds
6 gr cumin seeds
16 gr ginger
3 gr green chili
3 gr turmeric
3 gr hungarian paprika
6 gr coriander
1 gr cayenne
1/8 asafetida
1 tomato
3 gr salt
45 ml lemon juice
18 gr coarsely coriander

Instructions

Rinse the chick peas & soak them. Drain well. Add the chick peas to the water with the bay leaf & a small amount of ghee. Bring to a boil & simmer for 1 hour. Drain & reserve the liquid. Using a mortar & pestle, grind the cinnamon stick, peppercorns, cardamom, cloves & cumin seeds. Heat 3 tb ghee in a skillet. When hot, stir in the ginger root, chilies & fry till browned. Remove from heat & sprinkle in the turmeric, paprika, coriander, cayenne & asafetida. Return to heat & add diced tomato. Stir fry for 4 to 5 minutes. Stir in salt, chick peas, half cup of reserved cooking water & lemon juice. Simmer till the liquid has appreciably thickened. Sprinkle with the crushed spices & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking"