Curried garbanzo beans
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Garbanzo beans |
| To taste green chili | ||
| 12 | Cloves garlic | |
| 2 | Inches ginger | |
| To taste pepper | ||
| 1 | large | Cardamom |
| 6 | Cloves | |
| 1 | Inch cinnamon | |
| To taste salt | ||
| Paprika | ||
| 4 | ounces | Oil |
| Mango powder | ||
| 3 | Onions | |
| Dried pomegranate seeds | ||
| 4 | Tomatoes | |
Directions
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