350 g (12 oz) 2 cups Dried chick-peas, soaked in cold water overnight and drained
1 tsp Salt
40 g (1 1/2 oz) 3 Tbs Ghee or clarified butter
1 tsp Cumin seeds
1 Medium onion, chopped
piece 2 1/2 cm (1 in) Fresh root ginger, peeled and chopped
1 tsp Turmeric
1/2 tsp Ground cumin
1 tsp Ground coriander
1 tsp Garam masala
1/4 tsp Hot chilli powder
1 Tbs Chopped coriander leaves
1 tsp Salt
40 g (1 1/2 oz) 3 Tbs Ghee or clarified butter
1 tsp Cumin seeds
1 Medium onion, chopped
piece 2 1/2 cm (1 in) Fresh root ginger, peeled and chopped
1 tsp Turmeric
1/2 tsp Ground cumin
1 tsp Ground coriander
1 tsp Garam masala
1/4 tsp Hot chilli powder
1 Tbs Chopped coriander leaves
method
1. Put the chick-peas in a saucepan and cover with about 1 1/2litres (2 1/2 pints) 6 cups of water and the salt. Bring to the boil. Reduce the heat to low, half-cover the pan and simmer for 1 hour.
2. Melt the ghee or clarified butter in a saucepan. Add the cumin seeds and cook for 1 minute. Add the onion and ginger and fry until the onion is golden brown.
3. Combine the turmeric, ground cumin, coriander, garam masala, and chilli powder with 2 tablespoons of water to make a smooth paste. Add the paste to the onion mixture in the pan and fry for 3 minutes, stirring constantly. Add the chick-peas and cooking liquid and bring the mixture to the boil, stirring constantly. Reduce the heat to low, cover and simmer for 30 minutes, or until the chick-peas are tender but still firm. Adjust the seasoning if necessary.
4. Transfer the mixture to a warmed serving dish and sprinkle over the coriander leaves before serving.
2. Melt the ghee or clarified butter in a saucepan. Add the cumin seeds and cook for 1 minute. Add the onion and ginger and fry until the onion is golden brown.
3. Combine the turmeric, ground cumin, coriander, garam masala, and chilli powder with 2 tablespoons of water to make a smooth paste. Add the paste to the onion mixture in the pan and fry for 3 minutes, stirring constantly. Add the chick-peas and cooking liquid and bring the mixture to the boil, stirring constantly. Reduce the heat to low, cover and simmer for 30 minutes, or until the chick-peas are tender but still firm. Adjust the seasoning if necessary.
4. Transfer the mixture to a warmed serving dish and sprinkle over the coriander leaves before serving.
serving amount
6 servings
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