Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Dried chickpeas
1 md Potato -- boil in skin
Cool
2 ts Green chili pepper --
Minced
2 ts Red onion -- chopped
1 ts Chat masala
1/4 ts Salt
1/4 c Mint leaves -- chopped
1/4 c Coriander leaf -- chopped
1 ts Ginger root -- peeled and
Chopped
1 1/2 tb Lemon juice
Lemon slices -- to garnish

Sort and wash the chickpeas. Place the chickpeas in a bowl with
enough water to cover. Soak for 8 hours or overnight. Drain. Place
the chickpeas in a large, heavy saucepan. Add enough water to cover
by 2". Bring to a boil, reduce heat, cover and simmer for 1 1/2 to 2
hours or until the chickpeas are tender to the bite. Drain the
chickpeas and place in a bowl. Peel the potato and cut into 1/4"
cubes. Add to the chickpeas with the chilies, red onion, chat masala
and salt. Set aside. In a mini food processor or blender, process
the mint, coriander, ginger and lemon juice to a paste. Add the
paste to the chickpea mixture and toss to coat. Serve chilled or at
room temperature. Note: May be prepared 1 day ahead. 305 calories
and 4 grams fat.

Recipe By : Indian Light Cooking

From: Meg Antczak Date: 07-30-95 (20:24) (159)
Fido: Cooking

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