Curried Whole Chick Peas (chole) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: Chick peas,
5 1/2 cup: Water,
1 each: Bay leaf,
5 tbsp: Ghee,
1 each: 2" cinnamon stick,
6 each: Black peppercorns,
1/2 tsp: Black cardamom seeds,
8 each: Whole cloves,
1 tbsp: Whole cumin seeds,
1 tbsp: Grated ginger,
1 tsp: Minced green chili,
1 tsp: Turmeric,
1 1/2 tsp: Hungarian paprika,
1 tbsp: Coriander,
1/2 tsp: Cayenne,
1/8 tsp: Asafetida,
1 each: Large tomato, diced
1 tsp: Salt,
3 tbsp: Lemon juice,
3 tbsp: Coarsely chopped coriander,
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp