Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Chick peas |
| 5½ cup | Water |
| 1 each | Bay leaf |
| 5 tablespoons | Ghee |
| 1 each | 2\" cinnamon stick |
| 6 eaches | Black peppercorns |
| ½ teaspoon | Black cardamom seeds |
| 8 eaches | Whole cloves |
| 1 tablespoon | Whole cumin seeds |
| 1 tablespoon | Grated ginger |
| 1 teaspoon | Minced green chili |
| 1 teaspoon | Turmeric |
| 1½ teaspoon | Hungarian paprika |
| 1 tablespoon | Coriander |
| ½ teaspoon | Cayenne |
| ⅛ teaspoon | Asafetida |
| 1 each | Large tomato, diced |
| 1 teaspoon | Salt |
| 3 tablespoons | Lemon juice |
| 3 tablespoons | Coarsely chopped coriander |
Rinse the chick peas & soak them. Drain well. Add the chick peas to the water with the bay leaf & a small amount of ghee. Bring to a boil & simmer for 1 hour. Drain & reserve the liquid.
Using a mortar & pestle, grind the cinnamon stick, peppercorns, cardamom, cloves & cumin seeds. Heat 3 tb ghee in a skillet. When hot, stir in the ginger root, chilies & fry till browned. Remove from heat & sprinkle in the turmeric, paprika, coriander, cayenne & asafetida. Return to heat & add diced tomato. Stir fry for 4 to 5 minutes.
Stir in salt, chick peas, ½ cup of reserved cooking water & lemon juice. Simmer till the liquid has appreciably thickened. Sprinkle with the crushed spices & serve.
Yamuna Devi, "The Art of Indian Vegetarian Cooking"