2 c. dried chick peas (or lentils) soaked in cold water overnight & drained
1 tsp. salt
3 tbsp. Ghee (clarified butter or oil)
1 tsp. cumin seeds
1 med. onion, chopped
1 inch piece fresh ginger root, peeled & chopped
1 tsp. turmeric
1/2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. garam masala (this is a powdered mixture of black pepper, cloves & other spices such as cinnamon & is easily available, sold in ready packets)
1/4 tsp. hot chili powder
1 tbsp. chopped coriander leaves

Put chick peas in a saucepan and cover with water (about 6 cups) and the salt. Bring to a boil. Reduce heat to low. Half cover pan and simmer for 1 hour. Melt ghee or clarified butter in a saucepan. Add cumin seeds and cook for 1 minute. Add onion and ginger and fry until onion is golden brown.

Combine turmeric, ground cumin, coriander, garam masala and chili powder with 2 tablespoons of water to make a smooth paste. Add paste to onion mixture in the pan and fry for 3 minutes, stirring constantly. Add chick peas and liquid and bring mixture to a boil, stirring constantly. Reduce to low heat, cover and simmer for 30 minutes or until chick peas are tender but still firm. Transfer to serving dish and sprinkle with coriander leaves.