|
Ingredients
|
Quantity
|
|
Chick peas
|
1 ¼ cups
|
|
Water
|
5 ½ cups
|
|
Bay leaf
|
1
|
|
Ghee
|
5 tbsp
|
|
Cinnamon stick (2”)
|
1
|
|
Black pepper corns
|
6
|
|
Black cardamom seeds
|
½ tsp
|
|
Whole cloves
|
8
|
|
Whole cumin seeds
|
1 tbsp
|
|
Grated ginger
|
1 tbsp
|
|
Minced green chilli
|
1 tbsp
|
|
Turmeric
|
1 tbsp
|
|
Hugarian paprika
|
1 ½ tsp
|
|
Coriander
|
1 tbsp
|
|
Cayenne
|
½ tsp
|
|
Asafoetida
|
1/8 tsp
|
|
Tomato – diced
|
1 large
|
|
Salt
|
1 tbsp
|
|
Lemon juice
|
3 tbsp
|
|
Coarsely chopped coriander
|
3 tbsp
|
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
tbsp ghee in a skillet. When hot, stir
in the ginger root, chillies 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.
