Curried Whole Chick Peas (Chole)

Servings: 6
Ingredients:

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 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, chilies and fry till 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 till the liquid has appreciably thickened. Sprinkle with the
crushed spices and serve.

Yamuna Devi, ‘The Art of Indian Vegetarian Cooking’

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