The ingredients are fit for about two portions.
- 1 Cup chickpeas.
- ½ Cup almonds slivers.
- 1 Fennel bulb
- 2 Spoons ghī or sesame oil.
- 1 Teaspoon black mustard seeds.
- 1 Teaspoon kalonji seeds.
- 1 Teaspoon tumeric powder.
- 4 Spoons water.
- ¼ Teaspoon cardamom powder.
- ⅛ Teaspoon clove powder.
- ⅛ Teaspoon black pepper.
- ¾ Teaspoon salt.
- Soak the chickpeas for about 12 hours.
- Cook the chickpeas until done. Drain them and keep them on a very low flame warm without burning.
- Roast the almond slivers.
- Cut the fennel bulb into pieces of 1 to 2 cm. If the bulb has wired leaves attached to it cut and save 1 or 2 spoons of the leaves seperately.
- Heat the ghī / sesame oil.
- Add the black mustard seeds. Immediately cover with the lid and let the seeds pop.
- Add the kalonji and tumeric.
- Add the fennel cubes. Stir and fry for several minutes.
- Add the water and cook the fennel cubes until done.
- Put the heat low, add the chickpeas, cardamom, clove, black pepper, salt and fennel leaves, and gently stirr everything.