Side Pannel
Curried Whole Chick Peas (Chole)
Curried Whole Chick Peas (Chole)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian
Ingredients List
- 1 1/4 c Chick peas
- 5 1/2 c Water
- 1 Bay leaf
- 5 tb Ghee
- 1 2" cinnamon stick
- 6 Black peppercorns
- 1/2 ts Black cardamom seeds
- 8 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 Large tomato, diced
- 1 ts Salt
- 3 tb Lemon juice
- 3 tb 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"
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"
Tweet