Ingredients:
8 oz Garbanzo beans
to taste Green chili (optional)
12 cloves Garlic
2" piece Ginger
to taste Pepper
1 large Cardamom
6 Cloves
1" Cinnamon stick
to taste Salt
Paprika
4 oz Oil
Mango Powder
3 Onions
Dried Pomegranate Seeds
4 Tomatoes
Method :
1. 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.
2. Simmer in pan about an hour or until tender, or pressure cook for 7 minutes at 15 psi.
3. 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.
4. Add the beans and cook for 10 minutes more. Add the mango powder and pomegranate seeds, grated ginger and simmer over low heat for 15-20 minutes.
5. Before serving, pour 1 oz. (2 T) sizzling ghee over the beans.
8 oz Garbanzo beans
to taste Green chili (optional)
12 cloves Garlic
2" piece Ginger
to taste Pepper
1 large Cardamom
6 Cloves
1" Cinnamon stick
to taste Salt
Paprika
4 oz Oil
Mango Powder
3 Onions
Dried Pomegranate Seeds
4 Tomatoes
Method :
1. 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.
2. Simmer in pan about an hour or until tender, or pressure cook for 7 minutes at 15 psi.
3. 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.
4. Add the beans and cook for 10 minutes more. Add the mango powder and pomegranate seeds, grated ginger and simmer over low heat for 15-20 minutes.
5. Before serving, pour 1 oz. (2 T) sizzling ghee over the beans.
