Chickpeas & Potato Curry ("Chole" in India)
from Asha Kumar - Detroit, Michigan, USA

This may seem a little tedious, but the final result is well-worth the labour.

This dish is traditionally from the state of Punjab in India.
Punjab is a state of agriculture, where mustard is one of the main crops.
It is also a state where there is joy and laughter at the harvest season.
This dish is usually eaten with a flat bread called 'Chapati / Roti' or also with deep-fried breads called 'Pooris'.

The ingredients used in this dish are available in all Indian and Oriental Food stores
- so that is not an excuse for not trying this dish!

To serve 5- 6 people for an informal lunch

• 1/2 lb large Chickpeas
• 1 medium-sized Potato - diced into 1/2 inch pieces
• 1 small onion -- cut into small pieces
• 2 medium sized ripe tomatoes - cut into small pieces
• 1/2 tsp Mustard seeds
• 2 Bay leaves
• 1/2 tsp Black Pepper
• 2 tsp Coriander Powder
• 2 medium Jalapenos -- cut into small pieces
• 1 small piece ginger
• salt to taste
• 2 tblsp vegetable oil
• 10 cleaned and cut cilantro leaves

There are two methods for cooking the chickpeas.
Method 1: Transfer the chickpeas to a small vessal and add 4 cups of water.
Keep the vessal on medium-heat and bring to a boil.
Then reduce the heat to low, cover and cook until the chickpeas become tender.
This may take around 45 - 50 minutes.

Method 2: Pressure cook the chick peas.
This will take less time as compared to the above method.

In a blender, grind tomatoes, black pepper, salt, coriander powder, jalapenos and ginger to a fine puree.

Keep a heavy saucepan on heat and add 2 tblsp vegetable oil.
When the oil starts smoking, add mustard seeds.
Keep a lid handy to cover the saucepan, since the mustard tends to sputter and pop.
Add bay leaves and fry for 1 minute.

Now, add the sliced onion and potato pieces.
Cover and cook for 10 minutes, until the potatoes become tender.
Add the cooked chickpeas and the blended mixture and stir thoroughly.
Increase the heat and bring to a boil.
Keep stirring and cook for about 12 - 15 minutes, until the curry becomes a little thick and syrupy.
Remove the curry from heat and if desired, add 4 - 5 drops of lemon juice
--- This will give a slight tang to the dish.

Garnish with cilantro leaves. Serve hot with chapatis or pooris.