Chann aur Simla Mirch (Fried Chickpeas and Peppers)
This recipe is traditionally served with wedges of firm tomato and hot bhaturas. If you like, you can serve it with flatbreads breads and rice, or as a breakfast with yogurt and ginger tea.
- 1 1/2 cups (250 grams) chickpeas (dried, soaked overnight)
- 1 green bell pepper, cut into 1/2 inch (1.5 centimeter) pieces
- 1 1/2 teaspoons salt
- 1 medium-sized tomato, washed and chopped (optional)
- 2 tablespoons ghee or vegetable oil
- 2 medium-sized tomatoes, washed and cut into 8 wedges each
- 2 teaspoons cumin seeds
- 1 or 2 fresh chilies, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon turmeric
- 1/2 teaspoon asafetida
- Over medium heat, heat the ghee or vegetable oil in a frying pan and fry the cumin seeks. Then add the minced chili and ginger. Add the turmeric and asafetida and then follow immediately with the cut pepper. Turn the pieces of pepper with a spoon. When they appear soft and browned, add the drained chickpeas and stir for 3 minutes. Then add the remaining salt.
- If you would like a sauce, add the water you saved, or 1 chopped tomato, and cook 5 minutes more.
You can find this recipe and more in The Hare Krishna Book of Vegetarian Cooking.