Yield: 1 Servings
Measure | Ingredient |
---|---|
8 ounces | Garbanzo beans |
\N \N | To taste green chili |
12 \N | Cloves garlic |
2 \N | Inches ginger |
\N \N | To taste pepper |
1 large | Cardamom |
6 \N | Cloves |
1 \N | Inch cinnamon |
\N \N | To taste salt |
\N \N | Paprika |
4 ounces | Oil |
\N \N | Mango powder |
3 \N | Onions |
\N \N | Dried pomegranate seeds |
4 \N | Tomatoes |
1. Clean and wash and soak the beans overnight. 2. Boil them in the same water with salt, 1 small finely chopped onion, 4 cloves garlic, 4 large cardamom, 1 inch piece of ginger and 6 cloves. Simmer in pan about an hour or until tender, or pressure cook for 7 ins at 15 lb.
3. Heat oil. Fry thinly sliced remaining onions and cloves of garlic.
Cook till mixture browns and dries up. Add finely chopped tomatoes and cook for 4 or 5 minutes more. 4. Add the beans and cook for 10 minutes more. Add the mango powder and pomegranate seeds, grated ginger and simmer over a slow fire for 15 or 20 minutes. 5. Before serving, pour 1 oz (2T) sizzling ghee over the beans.
Recipe By : Somesh Rao