Method of preparation
1_ Heat heavy-bottomed pan, and add 1 T. canola oil. Add 2 T. crushed green cardamom, crushed cloves, bay leaf, and cinnamon stick. Roast about 1 minute.
2_ Add onions, cook until brown, then add sliced ginger and crushed garlic.
3_ Cook until brown, then add tomatoes, chick peas and 16 oz. water.
4_ Add onion powder, red chili powder, paprika, turmeric, coriander, sugar and salt.
5_ Cook for 5 or 7 minutes, covered. Add ground fennel and cilantro.
Cook uncovered 2 minutes.
6_ Add lemon juice, remove from heat, and let it sit.
7_ Serve |
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