DAL SOAKING TIME: overnight
11/4 cups (310 ml) dried chickpeas
1. Wash and drain the chickpeas; then soak
well-covered in water overnight. Drain.
2. Place the chickpeas, water, and bay leaf
in a heavy 3-litre/quart saucepan and bring to the boil over high heat.
Reduce the heat to moderate and simmer the chickpeas for 1 hour or until
they are butter-soft but not broken. Remove from the heat.
3. Drain, reserving the liquid. Remove the
4. Place 1/3 cup (85 ml) cooked and drained
chickpeas in a blender or food processor with a little cooking liquid.
Process to a smooth puree. Remove the chickpea puree and place it in a
bowl. Set aside.
5. In a coffee grinder or blender or with a
mortar and pestle, combine and crush to a powder the cardamom seeds, whole
cloves, black peppercorns, cinnamon stick, and cumin seeds .
6. Heat the ghee or oil in a heavy 2-litre/quart saucepan over moderately high heat. When hot, stir in the fresh ginger and green chili and saute for 1 minute. Remove the pan from the heat and add the cayenne, asafoetida, turmeric, paprika, and ground coriander. Add the ground spice powder, chickpeas, lemon juice, salt, the pureed chickpeas, and enough reserved chickpea cooking-water to make a gravy. Simmer for 6 to 8 minutes; then remove, garnish with minced fresh coriander, and serve hot.