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Title: Curried Whole Chick Peas (Chole)
Categories: Ethnic Vegetarian
Yield: 6 Servings
| 1 1/4 | c | Chick peas |
| 5 1/2 | c | Water |
| 1 | Bay leaf | |
| 5 | tb | Ghee |
| 1 | 2" cinnamon stick | |
| 6 | Black peppercorns | |
| 1/2 | ts | Black cardamom seeds |
| 8 | 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 | 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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