7/29/2019 Chickpeas in tomato glaze

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1 cups whole dried chickpeas (garbanzo beans)4 to 5 cups water (3 cups if you're using a pressure cooker)3 tablespoons vegetable oil or ghee (clarified butter) for frying spices1 teaspoons scraped, minced fresh ginger root1 teaspoons seeded, minced fresh hot green chilies1 teaspoons cumin seeds1/2 teaspoon black mustard seeds8 to 12 small fresh or dried curry leaves, if available5 medium-size, firm ripe tomatoes, diced into small pieces1 teaspoons turmeric1 teaspoons chat masala, if available (try an Indian grocery)1/2 teaspoon garam masala (try an Indian grocery)1/4 cup minced fresh parsley leaves or coriander leaves1/4 teaspoon salt1 tablespoons butter or ghee for flavoring5 or 6 lemon or lime wedges or twists

1. Place the chickpeas in a 1-quart bowl, pour in 3 cups of water, and soak overnight (about 8 hours) at room temperature.

2. Drain the soaked chickpeas in a colander, place them in a heavy 3- to 4-quartsaucepan, add 4 to 5 cups water and a dab of ghee or vegetable oil, and bring t

o a full boil over a high flame. Reduce the flame to medium low, cover with a tight-fitting lid, and gently boil for 2 to 3 hours, or until the chickpeas are bu

tter-soft but not broken down. If you're using a pressure cooker, combine the same ingredients in the cooker but use only 3 cups of water. Cover and cook underpressure for 30 to 35 minutes.

3. Remove from the flame (reduce pressure if necessary), uncover, and stir.

4. Over a medium to medium-high flame, heat 3 tablespoons of ghee or vegetable oil in a heavy 3-quart saucepan for 30 to 60 seconds. Stir in the minced ginger,seeded green chilies, cumin seeds, and black mustard seeds, and fry for about 30

to 45 seconds, or until the cumin seeds turn golden brown.

5. Drop in the curry leaves and, 1 or 2 seconds later, stir in the diced tomatoes. Add the turmeric powder, half the minced fresh herbs, chat masala, and garam

masala. Stir-fry over a medium flame for 3 to 5 minutes, sprinkling in water when necessary, until the ghee or oil separates from the sauce and the texture is smooth and even.

6. Use a slotted spoon to add the chickpeas, and then transfer to the saucepan 2to 3 tablespoons of the water in which you cooked the chickpeas. Reduce the fla

me to low, cover, and gently simmer for about 10 minutes, stirring occasionallyand, if necessary, adding small quantities of the cooking water to keep the mixture from sticking to the saucepan.

7. Remove from the flame and add the salt, 1 tablespoons of butter or ghee, andthe remaining fresh herbs. Before offering to Krishna, garnish each portion with

a wedge or twist of lemon or lime.