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Place water and chickpeas in water with turmeric, ground cumin, ground coriander, and cayenne and bring to a boil. Melt butter over med. heat. Add cumin seed and kalonji seed, and mustard seed. Saute' until mustard seeds begin to pop. Add onion, garlic and ginger and cook an extra five minutes, until onion turns brown.
Add onion mixture to chickpeas and simmer for ten minutes and add the garam masala. Sprinkle with cilantro and serve
Serves 6 to 8
Brown mustard seed, charnushka, whole cumin seeds (aka KalaJeera), garam masala can be purchased inexpensively at Penzy's Spices. They also carry turmeric, coriander fenugreek and many other spices common to the cooking of
India)
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