Chickpea curry (corrected)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 1 | teaspoon | Cumin seed |
| ¼ | teaspoon | Coriander |
| ¼ | teaspoon | Cardamom |
| 2 | teaspoons | Ginger; grated |
| 1 | dash | Cayenne pepper; optional |
| 1 | Stick cinnamon | |
| ¼ | cup | Red bell pepper; diced |
| 1 | quart | Water |
| ½ | teaspoon | Salt |
| 4 | cups | Cooked rice |
| 1½ | cup | Chickpeas; dried |
Directions
Heat butter in cooker. Add cumin seeds and sizzle for 5 seconds. Stir in the remaining ingred. except the salt. Lock the lid in place and over high heat bring to high pressure. Adjust heat to maintain. and cook for 35-40 min. Reduce pressure with a quick-release. Remove the lid tilting it away from you. If not done cook longer.
NOTES : serve over rice or puree it like hummous Recipe by: under pressure
Posted to MC-Recipe Digest V1 #1062 by Cbotwin@... on Jan 29, 1998
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