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Curried Whole Chick Peas (Chole) ethnic, main dish, vegetarian 1 1/4 cup chick peas 5 1/2 cup water 1 each bay leaf 5 tablespoon ghee 1 each 2 cinnamon stick 6 each black peppercorns 1/2 teaspoon black cardamom seeds 8 each whole cloves 1 tablespoon whole cumin seeds 1 tablespoon grated ginger 1 teaspoon minced green chili 1 teaspoon turmeric 1 1/2 teaspoon hungarian paprika 1 tablespoon coriander 1/2 teaspoon cayenne 1/8 teaspoon asafetida 1 each large tomato, diced 1 teaspoon salt 3 tablespoon lemon juice 3 tablespoon coarsely chopped coriander 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" Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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