1 1/4 c Chick peas

5 1/2 c Water

1 ea Bay leaf

5 tb Ghee

1 ea 2" cinnamon stick

6 ea Black peppercorns

1/2 ts Black cardamom seeds

8 ea Whole cloves

1 tb Whole cumin seeds

1 tb Grated ginger

1 ts Minced green chili

1 ts Turmeric

1 1/2 ts Hungarian paprika

1 tb Coriander

1/2 ts Cayenne

1/8 ts Asafetida

1 ea Large tomato, diced

1 ts Salt

3 tb Lemon juice

3 tb Coarsely chopped coriander

Rinse the chick peas & soak them. Drain well. Add the chick peas to the water with the bay leaf & a small amount of ghee. Bring to a boil & simmer for 1 hour. Drain & reserve the liquid. Using a mortar & pestle, grind the cinnamon stick, peppercorns, cardamom, cloves & cumin seeds. Heat 3 tb ghee in a skillet. When hot, stir in the ginger root, chilies & fry till browned. Remove from heat & sprinkle in the turmeric, paprika, coriander, cayenne & asafetida. Return to heat & add diced tomato. Stir fry for 4 to 5 minutes. Stir in salt, chick peas, 1/2 cup of reserved cooking water & lemon juice. Simmer till the liquid has appreciably thickened. Sprinkle with the crushed spices & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking"