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Ingredients: (Serves : 4)
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11/4 cup chickpeas (chole)
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3-4 tomatoes(Peeled & finely chopped)
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1" piece of fresh ginger (peeled & grated)
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2 ounces tramind pulp
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1/2 cup boiling water
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31/2 tbsp oil
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1/2 tsp. cumin seeds
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1 onion finely chopped
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2 garlic flakes, finely chopped
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1 green chili, finely chopped
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1tsp ground cumin
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1tsp corriander(dhania) powder
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1/4 tsp. turmeric powder
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salt to taste
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1/2 tsp
garam masala
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Chopped fresh green chilies & chopped onion to garnish
Preparation:
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Soak Chick-peas in plenty of water
overnight or for about 6 hr.
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Drain the chick-peas and place in a large saucepan with
double the volume of water. Bring to boil and boil vigorously for 10 min. Skim
off any scum. Cover and simmer for 11/2-2 hrs, or until chick peas are soft.
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Meanwhile, break up the tamarind and soak in the boiling water
for about 15 min. Rub the tamarind through the seive into a bowl, discrading
any seeds and fiber.
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Heat the oil in a large saucepan and allow the cumin seeds to
splutter. add onion, garlic, and chili and saute for 5 min.
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Add corriander powder, cumin powder, turmeric and salt and
saute for 3-4 min. Add the tomatoes and tamarind pulp. Bring to boil and simmer
for 5 min.
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Now add chickpeas and garam masala. Cover and simmer for about 45
min.
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Serve hot garnished with onions & green chilies.
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Jack Lenox
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