Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 c Chick peas 1 ts Minced green chili
5 1/2 c Water 1 ts Turmeric
1 ea Bay leaf 1 1/2 ts Hungarian paprika
5 tb Ghee 1 tb Coriander
1 ea 2" cinnamon stick 1/2 ts Cayenne
6 ea Black peppercorns 1/8 ts Asafetida
1/2 ts Black cardamom seeds 1 ea Large tomato, diced
8 ea Whole cloves 1 ts Salt
1 tb Whole cumin seeds 3 tb Lemon juice
1 tb Grated ginger 3 tb 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, 1/2 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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