Crafts and Life

225g (8 oz) chick peas
1 litre (2 pints) water
2 large potatoes (not peeled)
4 tbsp cooking oil
1 tsp mustard seeds
1 tsp cumin seeds
0.25 tsp asafoetida powder
1 large onion, chopped
3 cloves garlic, peeled
2.5 cm (1 in) root ginger, peeled
1.5 tsp salt
1 tsp chilli powder
3 tbs ground coriander
2 tsp ground turmeric
2 tsp sugar
1 tbs sesame seeds
400g (14 oz) can tomatoes, chopped
juice of 1 lemon
2 tbs green coriander, chopped

Method

1. Soak the chick peas overnight. Wash and place in a pressure cooker with 1 litre (2 pints) of water and cook at high pressure for approximately 20 minutes, or until tender.

2. Meanwhile, boil the potatoes in a separate pan until just cooked. Remove from the water and allow to cool completely. Peel and cut into 2.5 cm (1 in) cubes. (Leaving the skins on ensures they don't break up in cooking.)

3. Heat the oil in a large pan. When hot, add the mustard and cumin seeds, cover, and allow to 'pop' for a few seconds. Then add the asafoetida and quickly throw in the chopped onion. Stir, and cook, covered, for 3 minutes, or until lightly browned. Stir occasionally.

4. Mince the garlic and ginger and add to the pan. Stir fry for approximately 30 seconds then add the salt, chilli powder, ground coriander, turmeric, sugar and sesame seeds. Stir fry for 1 minute and add the chopped tomatoes.

5. Bring to the boil and simmer for 5 minutes. Then add the cubed potatoes, cooked chick peas with 300 ml (0.5 pint) of the cooking liquid and the lemon juice. Stir well, bring to the boil and simmer for 5 minutes.

6. If a thicker curry is wanted, boil rapidly with the lid off until the desired consistency is reached.

7. Serve garnished with chopped fresh coriander.

Serves 6-8, taken from The Curry Book by Laxmi Khurana, Asha Naran and Shelina Jetha