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225 grams or 8 ounces of Chick Peas/Garbanzo Beans (Sufaid Chanay) (washed)
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½" piece of Fresh Root Ginger (Adrak) (peeled & grated)
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1 large Potato (peeled & cut into 4 cm - 1 ½" dice)
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1 tsp. of Ground Turmeric (Pisi Haldi)
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½ tsp. Red Chilli Powder (Pisi Lal Mirch)
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2 fresh Green Chillies (Hari Mirchain) (slit lenghthwise into halves) (de-seeded for a mild flavor)
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30 grams or 1 ounce of Clarified Butter (Ghee)
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1 large Onion (finely chopped)
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1 ¼ tsp. Salt
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½ tsp.
Garam Masala Powder
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1 tsp. Fresh Mint (Podina) (freshly chopped)
- Soak the chick peas overnight in plenty of cold water or use ready cooked - canned chick peas. Rinse several times and drain well.
- Place the chick peas, water and ginger in a large saucepan over a high heat, bring to the boil, cover the pan and simmer for 1-1 1/2 hours or until the chick peas are tender.
- Add the potato, cumin, turmeric, chilli powder and green chillies and mint, if you are using dried. Return to the boil, cover the pan and simmer for a further 15-20 minutes, until the potatoes are tender.
- Melt the ghee over a medium heat and fry the oinion until they are lightly browned. Stir them into chick peas with salt and
garam masala powder
.
- Remove the pan from the heat and stir in the lemon juice and fresh mint.
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