Serves: 4
Total Calories: 384

1 1/4 cups , dried garbanzo beans, (or yellow peas), sorted and washed in 3 to 4 changes of water
1/4 cup Tamarind Paste
1 1/2 tablespoons Basic Ginger-Garlic Paste or store-bought
1 large russet potato (or any kind), peeled and cut into 3/4-inch pieces
1 piece fresh ginger (1-inch), cut into thin matchsticks
4 to 5 cups water
1 tablespoon vegetable oil or melted ghee
1/4 teaspoon baking soda
1 teaspoon salt, or to taste
3 to 5 black cardamom pods, crushed lightly to break the skin
5 to 7 green cardamom pods, crushed lightly to break the skin
5 to 7 whole cloves
1 stick cinnamon (1-inch)
2 bay leaves
1 small onion, chopped
1 fresh green chili pepper, such as serrano, minced with seeds
2 large tomatoes, finely chopped
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon Garam Masala
1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1/2 cup finely chopped fresh cilantro, including soft stems

1. Soak the chickpeas overnight in water to cover by 2 inches. Meanwhile, prepare the tamarind paste and ginger-garlic paste, then drain and place the chickpeas in a pressure cooker along with all the other ingredients (except the tamarind paste and cilantro). Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Reduce the heat to low and continue to cook 1 minute more. Reduce the heat to low and continue to cook another 2 minutes. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.

2. Carefully open the lid and check to see if the beans are very soft with some of them broken if not, add more water as needed, cover, bring up to pressure, and cook under high pressure another minute. Or cover and boil until the chickpeas are soft and creamy, about 45 minutes.

3. Mix in the tamarind paste and cilantro. With a ladle, mash some of the chickpeas and summer another 15 minutes. Transfer to a serving dish,

GARNISH WITH: 8 scallions (white parts only, halved lengthwise) and 1 to 3 fresh green chili peppers (such as Serrano, split in half lengthwise), and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 384
Calories from Fat: 39

More Recipes from the 1000 Indian Recipes Cookbook:
* Dried Beans, Lentils, and Peas
Basic South Indian Soupy Split Pigeon Peas
Black Beans in Traditional Curry Sauce
Black Chickpeas with Chickpea Masala
Black Chickpeas with Sizzlilng Ginger and Cumin Seeds
Black Urad Beans in a Slow Cooker
Black-Eyed Peas in Yogurt Curry
Canister Chickpeas (or Dried Yellow Peas)
Chickpeas in Traditional Curry Sauce
Chickpeas with Ginger, Garlic, and Chaat Masala
Chickpeas with Spinach and Potato Wedges
Chutney Chickpeas with Tamarind
Classic Kidney Bean Curry with Onions
Classic No-Onion Kidney Bean Curry
Crispy Split Pigeon Pea Cake
Curried Black-Eyed Peas
Dry-Cooked Green Split Peas
Dry-Cooked Red Lentils with Cumin Seeds
Falguni's Gujarati Split Pigeon Peas
Fresh Green Chickpeas with Lentil Nuggets
Garlicky Dried Green Peas Curry
Garlicky Yellow Mung Beans with Zucchini Wheels
Green Lentils with Sautéed Onion
Gujarati Green Mung Beans with Green Masala Paste
Hazram's Soupy Pigeon Peas
Kashmiri Fennel-Flavored Black Urad Beans with Yogurt
Kashmiri Small Red Beans
Madras-Style Pigeon Peas with Vegetables
Mustard-Roasted Adzuki Beans
Parsi Mixed Lentils, Beans, and Vegatables
Pickle-Flavored Chickpeas
Punjabi Black Urad Beans
Punjabi Dry-Cooked Yellow Mung Beans
Punjabi Green Mung Beans with Sizzling Ginger
Punjabi Red Beans with Mango Pickle Masala
Punjabi-Style Split Pigeon Peas
Rajasthani Mixed 5 Beans and Lentils
Red Lentils with Bengali 5-Spices
Roasted Green Lentils with Tomatoes
Roasted Yellow Mung Beans and Potatoes
Sindhi Dry-Cooked Yellow Mung Beans
Small White Beans with Indian Spices
Smoked Black Urad Beans
Soupy Split Pigeon Peas with Jaggery
Spicy Adzuki Beans
Spicy Chickpeas with Pomegranate Seeds
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Spicy Dry-Cooked Split Green Mung Beans
Spicy Mixed 5 Beans and Lentils
Spicy Soybeans in Yogurt Sauce
Spicy Split Black Urad Beans with Split Chickpeas
Spit Pigeon Peas with Coconut and Vegetables
Split Urad Beans and Yellow Split Chickpeas with Spinach
Stir-Fried Black Urad Beans
White Urad Beans with Fresh Lemon Juice
White Urad Beans with Roasted Fenugreek Leaves
Yellow Mung Beans with Fresh Curry Leaves
Yellow Mung Beans with Sautéed Onion and Ginger
Yellow Split Chickpeas with Spinach
Yellow Split Chikpeas with Opo Squash