Ingredients
|
Quantity
|
Black chickpeas (kala chana)
|
1 cup
|
Salt
|
1 ½ tsp
|
Baking soda
|
½ tsp
|
Medium-size onion – peeled and chopped
|
1
|
1” fresh ginger – peeled and chopped
|
1 piece
|
Vegetable oil
|
3
tbsp
|
Ground asafetida or tiny lump asafetida
|
a generous pinch
|
Whole cumin seeds
|
¼ tsp
|
Medium-sized potatoes – peeled and quartered
|
4
|
Ground coriander
|
1 tsp
|
Ground turmeric
|
¼ tsp
|
Garam masala
|
1 tsp
|
Cayenne
|
¼ to ½
|
Tamarind paste
|
3 to 4 tbsp
|
Sort and clean the chickpeas and wash them under cold water.
Drain. Soak for 24 hours in a bowl containing ½ teaspoon of the salt, the
baking soda, and a quart of water. Place chopped onion, garlic, and ginger in
the container of a blender with 3 tablespoons of water. Blend at high speed
until you have a smooth paste. In a 4-quart pot, hat the oil over a medium-high
flame.