- ghee
- mustard seed
- cumin seed
- coriander
- turmeric
- black pepper
- fennel seed (just a little bit - really)
- onion
- garlic
- ginger
- chilis
- tomatoes (2 or 3)
- chickpeas (a large can, or similar amount of pre-prepared)
- lemon
- fresh cilantro
Dice the onion/ginger/garlic/chilis, or blend in a food processor.
Bring ghee to medium-high heat.
Add mustard and cumin seeds and let them saute a minute or two, until they're fragrant.
Reduce heat and add the rest of the spices and the onion/ginger/garlic/chili mix.
Cook until soft (but on a low enough heat that they're not caramelized).
Add chopped tomatoes and chickpeas, simmer until tomatoes are cooked down, and mixture thickens a little. Remove from heat.
Mix in lots of lemon juice (maybe a half or whole squeezed).
Serve topped with lots of fresh cilantro.
Tips:
+ Use a lot of the onion/garlic/ginger/chilis. Like maybe a whole onion, half a garlic head, a small handful of chopped ginger. This and the tomatoes are your base, so don't be shy. Same for the spices.
+ I prefer to eat this with rice. Steve likes roti. Take your pick! (maybe both!)
+ Avoid canned tomatoes. I did this once, and it was... weird. Italian-Indian (and not in a good way!)
+ Careful not to burn the spices when you first saute them. I burnt the mustard/cumin combo once, and whooo boy.
+ Don't use too much fennel. ;) You can probably go to town with pretty much everything else, but that fennel is mighty powerful.
