Title: Chholar ghughni
 Categories: Main dish, Indian, Bengali, Vegetarian
      Yield: 4 Servings
 
  2 1/2 tb Vegetable oil
      1 ea Bay leaf
  2 1/2 c  Onion, finely chopped
      1 tb Garlic, minced
      1 tb Ginger, minced
    1/2 ts Turmeric
      2 ts Cumin, ground
      2 ts Coriander, ground
      1 ts Green chile, seeded & minced
    1/2 c  Tomatoes, chopped
    1/4 ts Salt
  1 1/2 c  Chick peas, cooked

MMMMM--------------------------GARNISH-------------------------------
           Mild raw onion rings
           Roma tomatoes, chopped
           Cilantro, chopped
 
  Heat oil in skillet & add bay leaf & onion.  Fry until richly
  browned, but not burnt, 15 to 20 minutes.  Stir often while cooking.
  
  Stir in the ginger & garlic & cook for several minutes. Add turmeric,
  cumin, coriander & chile, mix well. Add tomatoes & salt. Slightly
  reduce heat, cover & cook until the tomatoes begin to disintegrate &
  a thick sauce forms.  Stir occasionally to prevent sticking, adding a
  little water if necessary.  Add cooked chick peas & cook for 5 more
  minutes. Remove from heat & let stand for a few minutes.  Serve with
  garnishes.
  
  This dish is excellent with hot potatoes.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"