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"
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 129 (57%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 25.4mg||8 %|
|Sodium 36mg||1 %|
|Potassium 415.4mg||11 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 15.3g|
|Protein 6.2g||9 %|
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Calories per serving: 227
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