Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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