Chickpea curry (corrected)

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

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