 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
|
Ingredients:
1 cup chickpeas |
2 1/2 cups water |
1 teaspoon salt |
1/4 teaspoon turmeric |
1/4 cup ghee |
1 pinch cumin seed |
1 pinch asafetida powder |
1 1/4 teaspoons gingerroot, grated |
1 bay leaf |
2 1/2 tablespoons fresh coconut, chopped |
2 1/2 tablespoons raisins |
1 1/4 cups green peas |
1/4 teaspoon sugar |
1/4 teaspoon paprika |
1/4 teaspoon garam masala |
Directions:
1. Soak chickpeas for at least 2 hours, drain and rinse.
2. Bring to a boil in the water and add the salt and turmeric.
3. Boil hard for 5 minutes and remove any scum that forms on the surface.
4. Reduce heat and simmer until tender.
5. This will take about 1 hour, but it can take longer if your peas are old.
6. When tender, remove from the heat.
7. Heat ghee in a large pot.
8. Add cumin seeds, asafetida, ginger and bay leaf.
9. Fry for a few seconds, stirring as the spices cook.
10. Add the coconut, raisins and peas.
11. Cook over a medium heat for 3 minutes, stirring occasionally.
12. Stir in the cooked chickpeas, followed by the rest of the ingredients.
13. Simmer for another 15 minutes and serve.
|
|