Curried whole chick peas (chole)

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"

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