1 c soaked chick-peas, soaked overnight
1 t fenugreek seeds
2 T ghee
2 t fresh ginger root, minced
1 t ground roasted cumin powder
a pinch of hing powder (asafoetida)
1/4 t coriander powder
1/4 t ground black pepper
1 cup plain thick yogurt
2 T chopped fresh coriander or parsley
salt, as desired
1. Bring to a boil the chickpeas and then simmer until tender along with the fenugreek seeds. Drain and cool down a bit before adding to the yogurt (or the yogurt will get runny).
2. Make a chaunce with the ghee, ginger, hing, coriander and black pepper. Pour into the yogurt. Add cumin. Let cool a bit.
3. Add the salt and fresh coriander and chickpeas and stir well before offering.
VARIATIONS
Add 1/4 c chopped red bell pepper sauteed in the chaunce.