members recipes

This makes a large pot of curry which goes great with basmati rice and your favorit raita. You may add or subtract the amount of chiles according to your heat resistance. Yes, I just noticed that I spelled \"legume\" incorrectly. Always read carefully before you press the \"submit\" button.

Ingredients
half pound each of garbanzos, split peas and lentils
2 tsp tumeric
1 large onion chopped
med head of cauliflower divided into florets
2 largish potatoes chopped
3 tomatoes chopped
For Tempering Oil
1/3 cup veg oil
1 teas cumin seed
1 tsp brown mustard seeds
two inches of ginger minced
10 small dried hot chilies broken up
3 cloves garlic minced
3-inch stick of cinnamon
To Finish
salt to taste
2 tsp garam masala

Method
Soak garbanzos overnight and then place in a large pot along with the other legumes.
Add tumeric and bring to a boil. Reduce heat and simmer for 15 min.
Add chopped onion and simmer for 10 minutes longer.
Add chopped vegetables and continue cooking until tender.
In a skillet, heat oil and add garlic and spices stirring constantly to avoid burning for 2 min. If you find that they are starting to burn add a tablespoon or so of water and continue frying.
Pour contents of skillet into pot containing legumes and veg.
Cook slowly for 10 more min. after correcting for salt.
Add garam masala and cook a few more minutes.