Curried Whole Chick Peas (Chole)

Course : Curry
Serves: 6
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1 1/4 cups chick peas
5 1/2 cups water
1 piece bay leaf
5 tablespoons ghee
1 stick cinnamon -- (2 inch)
6 whole black peppercorns
1/2 teaspoon black cardamom seeds
8 whole cloves
1 tablespoon whole cumin seeds
1 tablespoon grated ginger
1 tablespoon minced green chile
1 tablespoon turmeric
1 1/2 teaspoons hungarian paprika
1 tablespoon coriander
1/2 teaspoon cayenne
1/8 teaspoon asafetida
1 large tomato -- diced
1 tablespoon salt
3 tablespoons lemon juice
3 tablespoons coarsely chopped coriander

Preparation / Directions:

Rinse the chick peas and soak them. Drain well. Add the chick peas to the water with the bay leaf and a small amount of ghee. Bring to a boil and simmer for 1 hour. Drain and reserve the liquid. Using a mortar and pestle, grind the cinnamon stick, peppercorns, cardamom, cloves and cumin seeds. Heat 3 tb ghee in a skillet. When hot, stir in the ginger root, chiles and fry until browned. Remove from heat and sprinkle in the turmeric, paprika, coriander, cayenne and asafetida. Return to heat and add diced tomato. Stir fry for 4 to 5 minutes. Stir in salt, chick peas, 1/2 cup of reserved cooking water and lemon juice. Simmer until the liquid has appreciably thickened. Sprinkle with the crushed spices and serve.

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