Curried Whole Chick Peas (Chole)

Recipe Ingredients

1 1/4 cups	296ml	Chick peas
5 1/2 cups	1303ml	Water
1		Bay leaf
5 tablespoons	75ml	Ghee
1		Cinnamon - (2 inch)
6		Black peppercorns
1/2 teaspoon	2.5ml	Black cardamom seeds
8		Whole cloves
1 tablespoon	15ml	Whole cumin seeds
1 tablespoon	15ml	Grated ginger
1 tablespoon	15ml	Minced green chile
1 tablespoon	15ml	Turmeric
1 1/2 teaspoons	7.5ml	Hungarian paprika
1 tablespoon	15ml	Coriander
1/2 teaspoon	2.5ml	Cayenne
1/8 teaspoon	0.6ml	Asafetida
1 teaspoon	5ml	Tomato - diced (large)
1 tablespoon	15ml	Salt
3 tablespoons	45ml	Lemon juice
3 tablespoons	45ml	Coarsely chopped coriander

Recipe Instructions

Rinse the chick peas and soak them. Drain well. Add the chick peas to the water with the bay leaf and a small amount of ghee. Bring to a boil and simmer for 1 hour. Drain and reserve the liquid. Using a mortar and pestle, grind the cinnamon stick, peppercorns, cardamom, cloves and cumin seeds. Heat 3 tb ghee in a skillet. When hot, stir in the ginger root, chiles and fry until browned. Remove from heat and sprinkle in the turmeric, paprika, coriander, cayenne and asafetida. Return to heat and add diced tomato. Stir fry for 4 to 5 minutes. Stir in salt, chick peas, 1/2 cup of reserved cooking water and lemon juice. Simmer until the liquid has appreciably thickened. Sprinkle with the crushed spices and serve.

Source:
Yamuna Devi "The Art Of Indian Vegetarian Cooking"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.