| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Ethnic, Vegetarian |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Cooked chick peas |
| 1 |
c |
Chick pea stock |
| 1/4 |
c |
Light vegetable oil |
| 2 |
c |
Finely chopped onions |
| 2 |
ts |
Chopped garlic |
| 2 |
tb |
Shredded ginger |
| 2 |
ts |
Ground coriander |
| 1/3 |
ts |
Ground cardamom |
| 1 1/2 |
ts |
Lemon juice |
| 1/4 |
ts |
Red pepper |
| 1/4 |
ts |
Black pepper |
| 1 |
md |
Tomato, chopped |
| 1 |
ts |
Salt |
INSTRUCTIONS
Heat oil in a large pot over medium heat. Add onions & fry for 5 minutes.
Add garlic & ginger & fry for 2 minutes. Add all the spices plus the lemon
juice. Mix well & fry for 2 minutes. Add tomatoes & cook for another 5
minutes.
Add the stock, salt & another 1/2 cup of water. Cover & simmer over low
heat for 10 minutes. Add chick peas & cook, covered, for another 10
minutes. Serve garnished with sliced onion & green chilies. Serve with any
puffy bread.
Julie Sahni, "Classic Indian Cooking"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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