Ingredients
- 6 black peppercorns
- 2 cinnamon stick
- 1 bay leaf
- 1 tomato
- 1/8 asafetida
- 5 1/2 c water
- 1 1/4 c chick peas
- 5 tb ghee
- 3 tb lemon juice
- 3 tb coarsely coriander (chopped)
- 1 tb ginger (grated)
- 1 tb coriander
- 1 tb cumin seeds (whole)
- 1 ts turmeric
- 1 1/2 ts hungarian paprika
- 1 ts green chili (minced)
- 1 ts salt
- 1/2 ts cayenne
- 1/2 ts black cardamom seeds
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, 1/2 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"
