CURRIED WHOLE CHICK PEAS (CHOLE)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Vegetarian

Preparation Method

1 1/4 c Chick peas
5 1/2 c Water
1 ea Bay leaf
5 tb Ghee
1 ea 2" cinnamon stick
6 ea Black peppercorns
1/2 ts Black cardamom seeds
8 ea Whole cloves
1 tb Whole cumin seeds
1 tb Grated ginger
1 t Minced green chili
1 t Turmeric
1 1/2 ts Hungarian paprika
1 tb Coriander
1/2 ts Cayenne
1/8 ts Asafetida
1 ea Large tomato, diced
1 t Salt
3 tb Lemon juice
3 tb 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 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.

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