Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Vegetarian Dishes
Indian Cuisine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c dried chickpeas
2 tsps canola oil
1 tsp cumin seed
1 tsp turmeric
pinch asafetida
1 tsp red pepper
salt
1 tbsp fresh ginger root -- shredded
2 tsps fresh ginger root -- shredded
1 green chile -- minced
1 sm tomato -- chopped
3 tbsps lemon or lime juice
2 tbsps cilantro
Wash the chickpeas and soak overnight. Drain.
Heat oil in a nonstick saucepan. Add cumin, turmeric, asafetida, red pepper
and salt. Stir until cumin seeds crackle. Add chickpeas and cover with water
by 2". Add 1 T. ginger, chile, and tomato. Bring to a boil. Cover and
simmer for 1 1/2-2 hours or until the chickpeas are tender.
Remove from the heat and sprinkle with lemon juice, remaining ginger, and
cilantro.
