1 cup chickpeas
1 tsp salt
1 average size carrot
2 tsp ground cumin
1 tsp ground coriander
1 tsp madras curry powder
2 tsp turmeric
1 tsp mustard
1/2 tsp salt
6 tbsp yogurt
1/2 lime
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Put chickpeas in a pot, add 2 cups of water and soak overnight.
Next day add salt and cook for 2 hours, adding water so that
chickpeas remain covered.
Add coarsely grated carrot and spices. Cook for 20 more minutes.
(Variation: fry spices in 1 tbsp ghee.)
Add yogurt and juice squeezed from lime. Simmer on slow heat for 20
more minutes
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