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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.
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