Title: Chickpea Curry (Corrected)
Categories: Beans, Ethnic, Indian, Pressure co
Yield: 4 Servings

1 tb Butter
1 ts Cumin seed
1/4 ts Coriander
1/4 ts Cardamom
2 ts Ginger; grated
1 ds Cayenne pepper; optional
1 Stick cinnamon
1/4 c Red bell pepper; diced
1 qt Water
1/2 ts Salt
4 c Cooked rice
1 1/2 c Chickpeas; dried

Heat butter in cooker. Add cumin seeds and sizzle for 5 seconds. Stir in
the remaining ingred. except the salt. Lock the lid in place and over high
heat bring to high pressure. Adjust heat to maintain. and cook for 35-40
min. Reduce pressure with a quick-release. Remove the lid tilting it away
from you. If not done cook longer.

NOTES : serve over rice or puree it like hummous

Recipe by: under pressure

Posted to MC-Recipe Digest V1 #1062 by Cbotwin@aol.com on Jan 29, 1998