RECIPES OF INDIA

Ingredients

2 cups

5 medium

2 medium

1 small can

2 tsp

1 tbsp

2 tbsp

2 tbsp

1 tbsp

1 1/2 tbsp

2 tsp

1 tsp

4 tbsp

2 medium

1 1/2 tsp

Dried chickpeas (garbanzo beans)

Onions (finely chopped)

Tomatoes (chopped)

Tomato paste

Cumin seeds

Ginger (finely minced)

Ground coriander

Ground cumin

Ground chili powder

Dried mango powder

Garam masala

Black pepper

Oil

Potatoes (steamed and quartered) (optional)

Salt (adjust to taste)

1. If using dried chickpeas, soak the chickpeas in 5 to 6 cups of water for at least six hours, or overnight (1 tsp baking soda may be added to the water to encourage the chickpeas to swell up even further, but the following day, care must be taken to rinse the chickpeas very well to remove any lingering taste from the baking soda
2. After soaking, discard soaking water, rinse chickpeas well, and add enough water so that chickpeas are submerged under two additional inches of water
3. Cook in pressure cooker on medium heat for 20 minutes, or cook in a regular pot (bring to a boil, cover and simmer for 1 1/2 hours)
4. Heat oil in a large saucepan and add cumin seeds and stir until cumin seeds begin to crackle
5. Add ground spices and stir for 30 seconds
6. Add the onion and fresh ginger and continue to stir until the onions turn golden-brown
7. Add the tomato paste and fresh tomatoes and cook for 4 or 5 minutes
8. Mash one cup of the boiled chickpeas and add to the onion-tomato mixture and stir well
9. Add the remaining boiled chickpeas, and cook for 5 to 6 minutes to achieve a nice consistency (Some of the chickpea water (or just plain water) may be added to vary the thickness or thinness of the curry
10. Add the steamed potatoes if desired, and salt to taste

11. Garnish with chopped fresh onions, fresh tomatoes, and fresh cilantro