*  Exported from  MasterCook  *
 
                      CURRIED WHOLE CHICK PEAS (CHOLE)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Ethnic                           Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Minced green chili
    1       t            Turmeric
    1 1/2   ts           Hungarian paprika
    1       tb           Coriander
      1/2   ts           Cayenne
      1/8   ts           Asafetida
    1       ea           Large tomato, diced
    1       t            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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