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Ingredients Jump to Instructions ↓

  1. 1 1/4 cups chick peas

  2. 5 1/2 cups water

  3. 1 bay leaf

  4. 5 tablespoons ghee

  5. 1 stick cinnamon -- (2 inch)

  6. 6 black peppercorns

  7. 1/2 teaspoon black cardamom seeds

  8. 8 whole cloves

  9. 1 tablespoon whole cumin seeds

  10. 1 tablespoon grated ginger

  11. 1 tablespoon minced green chile

  12. 1 tablespoon turmeric

  13. 1 1/2 teaspoons hungarian paprika

  14. 1 tablespoon coriander

  15. 1/2 teaspoon cayenne

  16. 1/8 teaspoon asafetida

  17. 1 large tomato -- diced

  18. 1 tablespoon salt

  19. 3 tablespoons lemon juice

  20. 3 tablespoons coarsely chopped coriander

Instructions Jump to Ingredients ↑

  1. Preparation : Rinse the chick peas and soak them. Drain well. Add the chick peas to the water with the bay leaf and a small amount of ghee. Bring to a boil and simmer for 1 hour. Drain and reserve the liquid. Using a mortar and pestle, grind the cinnamon stick, peppercorns, cardamom, cloves and cumin seeds. Heat 3 tb ghee in a skillet. When hot, stir in the ginger root, chiles and fry until browned. Remove from heat and sprinkle in the turmeric, paprika, coriander, cayenne and asafetida. Return to heat and add diced tomato. Stir fry for 4 to 5 minutes. Stir in salt, chick peas, 1/2 cup of reserved cooking water and lemon juice. Simmer until the liquid has appreciably thickened. Sprinkle with the crushed spices and serve.

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