MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dried Chickpea Curry
 Categories: Indian
      Yield: 1 Batch
 
      1 c  Chickpeas;
           - soaked overnight in:
      1 c  Water
      1 c  Tomatoes; chopped
      2 tb Coriander powder
      2 tb Cumin powder
      1 ts Garam masala
      1 ts Fresh ginger; grated
      1    Serrano; minced
      2 tb Oil
      1    Onion; chopped
      1 ts Salt
      3 c  Water
      1 tb Lemon juice
    1/2 c  Cilantro; minced
 
  Soak the chickpeas in enough water to come 3/4" above the peas. In the
  morning, rinse chickpeas and cook in a pressure cooker with 3 cups of
  water for 15 minutes on low heat after bringing to maximum pressure.
  Set aside to cool before uncovering.
  
  Heat oil in a separate pan and sauté onion, ginger, and serrano for 3
  minutes. Add coriander and cumin powders and sauté another minute.
  Stir in cooked chickpeas with a little of their cooking water. Blend
  well and simmer for 5 minutes uncovered, adding more water if
  necessary. Add salt, lemon juice, garam masala, and garnish with
  minced cilantro leaves.
  
  Recipe by The Taste Divine by Vanamali, 1993
 
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