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Recipe by: blendion
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See below ingredients and instructions of the recipe
1 c Chick peas
2 1/2 c Water
1 ts Salt
1/4 ts Turmeric
1/4 c Ghee
1 pn Cumin seeds
1 pn Asafetida
1 1/4 ts Ginger, grated
1 ea Bay leaf
2 1/2 tb Coconut, fresh, chopped
2 1/2 tb Raisins
1 1/4 c Green peas
1/4 ts Sugar
1/4 ts Paprika
1/4 ts Garam masala
Soak chick peas for at least 2 hours. Drain rinse. Bring to a
boil in the water add the salt turmeric. Boil hard for 5 minutes
remove any scum that forms on the surface. Reduce heat simmer
until tender. This will take about 1 hour, but it can take longer if
your peas are old. When tender, remove from the heat.
Heat ghee in a large pot. Add cumin seeds, asafetida, ginger bay
leaf. Fry for a few seconds, stirring as the spices cook. Add the
coconut, raisins peas. Cook over a medium heat for 3 minutes,
stirring occasionally. Stir in the cooked chick peas, followed by
the rest of the ingredients. Simmer for another 15 minutes serve.
Pranati Sen Gupta, "The Art of Indian Cuisine"
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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