Curried garbanzo beans

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

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