Dhal Recipe 2

Chick Pea Curry 2

I like the old tried and true method of soaking dried chick peas overnight or even for just a few hours, then skimming off the floating skins... if there are any. Has worked excellent for me in the states. Here is another great curried chick pea recipe:

Recipe

• 1 1/4 cups dried chick peas
• 6 cups water
• 1 bay leaf
• seeds from 3 cardamom pods
• 6 whole cloves
• 5 peppercorns
• 5 cm cinnamon stick
• 1 tbs cumin seeds
• 4 tbs ghee or oil
• 1 tbs fresh ginger - minced fine
• 1 or 2 teaspoons hot green chili, minced
• 1/2 tsp cayenne pepper
• 3/4 tsp turmeric
• 2 tsp sweet paprika
• 1 tbs ground coriander
• 1 tbs fresh lemon juice
• 2 tsp salt
• 3 tbs chopped fresh coriander for garnish

Method

1. Wash & drain the chick peas - soak well covered in water overnight. Drain.
2. Place chick peas, water & bay leaf in pot and bring to a boil under high heat. reduce heat to moderate and simmer for 1 hour or until the chick peas are butter soft, but not broken
3. Remove from the heat. Drain, reserve the liquid
4. Remove bay leaf
5. Place 1/3 cup cooked and drained chick peas in a blender or food processor with a little cooking liquid. process to a smooth puree, set aside.
6. Grind to a powder, cardamom seeds, whole cloves, black peppercorns, cinnamon stick and cumin seeds - or shake the required powders out of your prepackaged spiced powder & herb collection
7. Heat the ghee or oil in a large saucepan over moderately high heat.
8. When hot, stir in the fresh ginger
9. & chili, sauté for a minute
10. Remove the pan from the heat and add the cayenne, turmeric, paprika, ground coriander.
11. Add the ground spice powder, whole chick peas, lemon juice, salt, pureed chick peas, and enough reserve liquid to make a gravy
12. Simmer for about 7 minutes. Serve hot (of course).