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Ingredients

• 250 g dried chickpeas
• pinch bicarbonate of soda
• 4 tsp ghee

• 6 brown black cardamom, available from Indian shops
• 2 cinnamon sticks
• 4 cloves
• 4 cm ginger, roughly chopped
• 2 Assam tea bags
• 1 large handkerchief-sized piece of muslin

• 2 tbsp ghee
• 3/4 tsp cumin seeds
• 2 onions, diced
• 8 cloves garlic, chopped
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 1/2 tsp Kashmiri chilli powder, available from Indian shops
• 250 g tomatoes, chopped
• 1 tsp dried fenugreek leaves, (kasoori methi), available from Indian shops
• 2 tsp pomegranate powder, (anardaana), available from Indian shops
• 1 black cardamom, seeds removed and crushed
• tsp dried mango powder, available from Indian shops
• 1 lime, juice only
• 3 cm ginger, cut into matchstick strips

• 2 tomatoes, cut into wedges
• 1 onion, cut into thin rings
• 2 green chillies, slit, seeds removed
• 2 limes, cut into wedges

Description

A Staple In Indian Vegetarian Cooking, These Chickpeas In A Dry Masala Should Be Scooped Up With Hot Indian Breads

UK TV