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Ingredients
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dried chick-peas - 250g
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fresh green chili - 1, chopped
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garam masala - 1 tsp
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ground turmeric - 1 tsp
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ground cumin - 1 tsp
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ground coriander - 1 tsp
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a small piece of fresh root ginger -
peeled and grated
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tamarind pulp - 65g
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cumin seeds - 1 tsp
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onion - 1, chopped
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tomatoes - 5, skinned and chopped
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boiling water - 150ml
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corn oil - 3 tbsp
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salt
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extra chopped onion and chilies - to
garnish
Method
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Cover the chick-peas with cold
water in a bowl, soak overnight.
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Drain the chick-peas and put in a
large pan with double the volume of cold water. Bring to boil
for 10 minutes. Cover and simmer for 2 hours until they are
soft.
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Break up the tamarind and soak in
the boiling water for 20 minutes, rub it through a sieve into a
bowl, discarding any stone and fiber.
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Heat oil in another pan, fry the
cumin seeds for few minutes until they are splutter. Add the
ginger, onion, garlic and chili, fry for another few minutes
more.
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Add the turmeric, coriander, cumin
and season with salt to taste, fry for 5 minutes more. Add the
tamarind pulp and tomatoes, bring to boil and simmer for 5
minutes.
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Then, add in the chick-peas and
garam masala, cover and simmer for 50 minutes. Serve on a dish,
garnish with chopped onion and chilies. Serves 4.
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