Recipe - Curried Whole Chick Peas (Chole)

1 One fourth cup Chick peas
5 One half cup Water
1 Bay leaf
5 tablespoon Ghee
1 2" cinnamon stick
6 Black peppercorns
One half teaspoon Black cardamom seeds
8 Whole cloves
1 tablespoon Whole cumin seeds
1 tablespoon Grated ginger
1 teaspoon Minced green chili
1 teaspoon Turmeric
1 One half teaspoon Hungarian paprika
1 tablespoon Coriander
One half teaspoon Cayenne
1/8 teaspoon Asafetida
1 Large tomato, minced
1 teaspoon Salt
3 tablespoon Lemon juice
3 tablespoon 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 tablespoon 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
minced tomato. Stir fry for 4 to 5 minutes.

Stir in salt, chick peas, One half 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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini