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GUIDE TO INGREDIENTS
8
oz Garbanzo beans
to taste Green chili (optional)
1
2 cloves Garlic
" piece Ginger
2
to taste Pepper
1
6
1
large Cardamom
Cloves
" Cinnamon stick
to taste Salt
Paprika
4
oz Oil
Mango powder
Onions
Dried pomegranate seeds
Tomatoes
Method:
3
4
Clean, wash and soak the beans overnight. Boil them in the same water with salt, 1
small finely chopped onion, 4 cloves garlic, 4 large cardamom, a 1" piece of ginger and
6
cloves. Simmer in pan about an hour or until tender, or pressure cook for 7minutes at
5 psi.
1
Heat oil. Fry thinly sliced remaining onions and cloves of garlic. Cook until mixture
browns and dries up. Add finely chopped tomatoes and cook 4-5 minutes more.
Add the beans and cook for 10minutes more. Add the mango powder and pomegranate
seeds, grated ginger and simmer over low heat for 15-20minutes.
Before serving, pour 1 oz. (2 T)sizzling ghee over the beans.
RICE
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