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Ingredients Jump to Instructions ↓

  1. 1 1/4 c Chick peas

  2. 5 1/2 c Water

  3. 1 ea Bay leaf

  4. 5 tb Ghee

  5. 1 ea 2" cinnamon stick

  6. 6 ea Black peppercorns

  7. 1/2 ts Black cardamom seeds

  8. 8 ea Whole cloves

  9. 1 tb Whole cumin seeds

  10. 1 tb Grated ginger

  11. 1 ts Minced green chili

  12. 1 ts Turmeric

  13. 1 1/2 ts Hungarian paprika

  14. 1 tb Coriander

  15. 1/2 ts Cayenne

  16. 1/8 ts Asafetida

  17. 1 ea Large tomato, diced

  18. 1 ts Salt

  19. 3 tb Lemon juice

  20. 3 tb Coarsely chopped coriander

  21. 1 hour. Drain & reserve the liquid. Using a mortar & pestle, grind the cinnamon stick, peppercorns, cardamom, cloves & cumin seeds. Heat

  22. 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,

  23. 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"

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