4 cups brown chick peas
1 tsp chili powder
¼ tsp turmeric
1 tsp caraway seeds
1 tsp salt
4 Garlic cloves, peeled and chopped
1 tbsp tamarind paste
2 green chillies, seeded and chopped
- Water Heat oil in a saucepan. When hot, add the chilli powder, turmeric and caraway seeds. Cook for 2/3 minutes.
- Stir in your prepared and drained pules and cook for a further 3 minutes.
- Mix the salt, garlic and tamarind paste with 125 ml hot water and the chillis.
- Cover pan and cook on a low heat for 2/3 hours until the pulses are tender. Add more water if necessary.