Yield: 4 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Butter |
1 teaspoon | Cumin seed |
¼ teaspoon | Coriander |
¼ teaspoon | Cardamom |
2 teaspoons | Ginger; grated |
1 dash | Cayenne pepper; optional |
1 \N | Stick cinnamon |
¼ cup | Red bell pepper; diced |
1 quart | Water |
½ teaspoon | Salt |
4 cups | Cooked rice |
1½ cup | Chickpeas; dried |
Heat butter in cooker. Add cumin seeds and sizzle for 5 seconds. Stir in the remaining ingred. except the salt. Lock the lid in place and over high heat bring to high pressure. Adjust heat to maintain. and cook for 35-40 min. Reduce pressure with a quick-release. Remove the lid tilting it away from you. If not done cook longer.
NOTES : serve over rice or puree it like hummous Recipe by: under pressure
Posted to MC-Recipe Digest V1 #1062 by Cbotwin@... on Jan 29, 1998