Recipe - Chickpea Curry (Corrected)

1 tablespoon Butter
1 teaspoon Cumin seed
One fourth teaspoon Coriander
One fourth teaspoon Cardamom
2 teaspoon Ginger; grated
1 ds Cayenne pepper; optional
1 Stick cinnamon
One fourth cup Red bell pepper; minced
1 qt Water
One half teaspoon Salt
4 cup Cooked rice
1 One half cup Chickpeas; dried

Heat butter in cooker. Add cumin seeds and sizzle for 5 seconds. Stir in
the remaining ingred. except the salt. Lock the lid in place and over high
heat bring to high pressure. Adjust heat to maintain. and cook for 3540
min. Reduce pressure with a quickrelease. Remove the lid tilting it away
from you. If not done cook longer.

NOTES : serve over rice or puree it like hummous

Recipe by: under pressure

Posted to MCRecipe Digest V1 #1062 by Cbotwin@aol.com on Jan 29, 1998