TZUTC: -0700   
   MSGID: 33507.fidonet_cooking@1:105/500 2d31de9a   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chickpea Curry   
    Categories: Indian   
         Yield: 1 Batch   
       
         1 c  Chickpeas   
       1/2 c  Coconut; grated   
       1/2 ts Turmeric   
       1/2 ts Cumin powder   
         4    Cinnamon sticks (1/2")   
         3    Cloves   
         1    Black cardamom pod   
         2    Bay leaves   
         2 tb Fresh ginger; grated   
         1    Serrano; chopped   
         1 tb Jaggery   
         2 tb Oil   
         1 ts Salt   
     3 1/2 c  Water   
       
     Wash and soak chickpeas in water to cover overnight. The next day,   
     rinse the chickpeas and set aside. Heat the oil in a pressure cooker   
     and fry ginger, serrano, and all masala ingredients, except for the   
     coconut, for 3 minutes uncovered. Add chickpeas and 3-1/2 cups water   
     and bring to maximum pressure. Reduce heat and cook for 15 minutes.   
     Remove from heat and allow to cool.   
        
     In the meantime, roast grated coconut in a frying pan without oil   
     until brown. When the pressure cooker has cooled, remove lid and add   
     salt, jaggery, and roasted coconut. Stir well.   
        
     Recipe by The Taste Divine by Vanamali, 1993   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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