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Ingredients
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Quantity
|
|
Garbanzo beans
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8 ounces
|
|
Green chilli (optional)
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to taste
|
|
Garlic cloves
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12
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|
2” piece ginger
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1 piece
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|
Pepper
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to taste
|
|
Cardamom
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1 large
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|
Cloves
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6
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Cinnamon stick
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1”
|
|
Salt
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to taste
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|
Paprika
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1 tbsp
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|
Oil
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4 ounces
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|
Mango powder
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|
|
Onions
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3
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Dried pomegranate seeds
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|
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Tomatoes
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4
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Clean, wash and soak the beans overnight. Boil them in the same
water with salt, 1 small finely chopped onion, 4 cloves garlic, 4 large
cardamom, a 1" piece of ginger and 6 cloves. Simmer in pan about an hour
or until tender, or pressure cook for 7 minutes at 15 psi.
Heat oil. Fry thinly sliced remaining onions and cloves of garlic.
Cook until mixture browns and dries up. Add finely chopped tomatoes and cook
4-5 minutes more.
Add the beans and cook for 10 minutes more. Add the mango powder
and pomegranate seeds, grated ginger and simmer over low heat for 15-20
minutes.
Before serving, pour 1 oz. (2 T) sizzling ghee over the beans.
