Ingredients:

1 1/4 c Chick peas
5 1/2 c Water
1 ea Bay leaf
5 tb Ghee
1 ea 2" cinnamon stick
6 ea Black peppercorns
1/2 ts Black cardamom seeds
8 ea Whole cloves
1 tb Whole cumin seeds
1 tb Grated ginger
1 ts Minced green chili
1 ts Turmeric
1 1/2 ts Hungarian paprika
1 tb Coriander
1/2 ts Cayenne
1/8 ts Asafetida
1 ea Large tomato, diced
1 ts Salt
3 tb Lemon juice
3 tb Coarsely chopped coriander

Method:

Rinse the chick peas & soak them.
Drain well.
Add the chick peas to the water with the bay leaf & a small amount of ghee.
Bring to a boil & simmer for 1 hour.
Drain & reserve the liquid.
Using a mortar & pestle, grind the cinnamon stick, peppercorns, cardamom, cloves & cumin seeds.
Heat 3 tb ghee in a skillet.
When hot, stir in the ginger root, chilies & fry till browned.
Remove from heat & sprinkle in the turmeric, paprika, coriander, cayenne & asafetida.
Return to heat & add diced tomato.
Stir fry for 4 to 5 minutes.
Stir in salt, chick peas, 1/2 cup of reserved cooking water & lemon juice.
Simmer till the liquid has appreciably thickened.
Sprinkle with the crushed spices & serve.