Curried Garbanzo Beans

Clean and wash and soak the beans overnight.

Boil them in the same water with salt, 1 small finely chopped ginger and 6 cloves.

Simmer in pan about an hour or until tender, or pressure cook for 7 ins at 15 lb.

Heat oil. Fry thinly sliced remaining onions and cloves of garlic.

Cook till mixture browns and dries up.

Add finely chopped tomatoes and cook for 4 or 5 minutes more.

Add the beans and cook for 10 minutes more. Add the mango powder and pomegranate seeds, grated ginger and simmer over a slow fire for 15 or 20 minutes.

Before serving, pour 1 oz (2T) sizzling ghee over the beans.