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 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 ea Large tomato, diced 1 ts 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. Yamuna Devi, "The Art of Indian Vegetarian Cooking"
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