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Curried Whole Chick Peas (Chole)

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      Title: CURRIED WHOLE CHICK PEAS (CHOLE)
 Categories: Ethnic, Vegetarian
      Yield: 6 Servings
 
  1 1/4 c  Chick peas
  5 1/2 c  Water
      1 ea Bay leaf
      5 tb Ghee
      1 ea 2" cinnamon stick
      6 ea Black peppercorns
    1/2 ts Black cardamom seeds
      8 ea Whole cloves
      1 tb Whole cumin seeds
      1 tb Grated ginger
      1 ts Minced green chili
      1 ts Turmeric
  1 1/2 ts Hungarian paprika
      1 tb Coriander
    1/2 ts Cayenne
    1/8 ts Asafetida
      1 ea Large tomato, diced
      1 ts Salt
      3 tb Lemon juice
      3 tb Coarsely chopped coriander
 
  Rinse the chick peas & soak them.  Drain well.  Add the chick peas to
  the water with the bay leaf & a small amount of ghee. Bring to a boil
  & simmer for 1 hour. Drain & reserve the liquid.
  
  Using a mortar & pestle, grind the cinnamon stick, peppercorns,
  cardamom, cloves & cumin seeds.  Heat 3 tb ghee in a skillet. When
  hot, stir in the ginger root, chilies & fry till browned. Remove from
  heat & sprinkle in the turmeric, paprika, coriander, cayenne &
  asafetida. Return to heat & add diced tomato.  Stir fry for 4 to 5
  minutes.
  
  Stir in salt, chick peas, 1/2 cup of reserved cooking water & lemon
  juice. Simmer till the liquid has appreciably thickened. Sprinkle
  with the crushed spices & serve.
  
  Yamuna Devi, "The Art of Indian Vegetarian Cooking"
 
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