Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Garbanzo beans
To taste green chili
12 Cloves garlic
2 Inches ginger
To taste pepper
1 lg Cardamom
6 Cloves
1 Inch cinnamon
To taste salt
Paprika
4 oz Oil
Mango powder
3 Onions
Dried pomegranate seeds
4 Tomatoes
1. Clean and wash and soak the beans overnight.
2. Boil them in the same water with salt, 1 small
finely chopped onion, 4 cloves garlic, 4 large
cardamom, 1 inch piece of ginger and 6 cloves. Simmer
in pan about an hour or until tender, or pressure cook
for 7 ins at 15 lb.
3. Heat oil. Fry thinly sliced remaining onions and
cloves of garlic. Cook till mixture browns and dries
up. Add finely chopped tomatoes and cook for 4 or 5
minutes more. 4. Add the beans and cook for 10 minutes
more. Add the mango powder and pomegranate seeds,
grated ginger and simmer over a slow fire for 15 or 20
minutes. 5. Before serving, pour 1 oz (2T) sizzling
ghee over the beans.
