Yield: 4 servings
Measure | Ingredient |
---|---|
1 cup | Chick peas |
2½ cup | Water |
1 teaspoon | Salt |
¼ teaspoon | Turmeric |
¼ cup | Ghee |
1 pinch | Cumin seeds |
1 pinch | Asafetida |
1¼ teaspoon | Ginger, grated |
1 each | Bay leaf |
2½ tablespoon | Coconut, fresh, chopped |
2½ tablespoon | Raisins |
1¼ cup | Green peas |
¼ teaspoon | Sugar |
¼ teaspoon | Paprika |
¼ teaspoon | Garam masala |
Soak chick peas for at least 2 hours. Drain & rinse. Bring to a boil in the water & add the salt & turmeric. Boil hard for 5 minutes & remove any scum that forms on the surface. Reduce heat & simmer until tender. This will take about 1 hour, but it can take longer if your peas are old. When tender, remove from the heat.
Heat ghee in a large pot. Add cumin seeds, asafetida, ginger & bay leaf. Fry for a few seconds, stirring as the spices cook. Add the coconut, raisins & peas. Cook over a medium heat for 3 minutes, stirring occasionally. Stir in the cooked chick peas, followed by the rest of the ingredients. Simmer for another 15 minutes & serve.
Pranati Sen Gupta, "The Art of Indian Cuisine" * CROSSPOSTED Submitted By INTERCOOK On 10-13-95