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curried whole chick peas (chole)

  • 6servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB3, B6, H, C
MineralsNatrium, Chromium, Iron, Magnesium, Chlorine

Ingredients Jump to Instructions ↓

  1. 1 1/4 cup Chick peas

  2. 5 1/2 cup Water

  3. 1 each Bay leaf

  4. 5 tablespoons Ghee

  5. 1 each 2" cinnamon stick

  6. 6 eaches Black peppercorns

  7. teaspoon Black cardamom seeds

  8. 8 eaches Whole cloves

  9. 1 tablespoon Whole cumin seeds

  10. 1 tablespoon Grated ginger

  11. 1 teaspoon Minced green chili

  12. 1 teaspoon Turmeric

  13. 1 1/2 teaspoon Hungarian paprika

  14. 1 tablespoon Coriander

  15. teaspoon Cayenne

  16. teaspoon Asafetida

  17. 1 each Large tomato, diced

  18. 1 teaspoon Salt

  19. 3 tablespoons Lemon juice

  20. 3 tablespoons Coarsely chopped coriander

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Stir in salt, chick peas, ½ cup of reserved cooking water & lemon juice. Simmer till the liquid has appreciably thickened. Sprinkle with the crushed spices & serve.

  4. Yamuna Devi, "The Art of Indian Vegetarian Cooking"

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