• 2 tablespoons oleum olivae vel oleum vegetabile
• 1 Cepa
• Allium, 4 caryophyllis
• 1 tablespoon Grated gingiber
• Sal gustare
• 1/2 teaspoon piper nigrum
• 1 teaspoon Cumin
• 1 teaspoon pulveris Curry
• 2 teaspoons Garam masala
• 4 parva tomatoes concisas
• 1 potest (300g-exhausit) Cicer,
• 1 potest (400ml) lac Cocoes
• 1/4 fasciculum coriandri recentis
• 2 tablespoons calcis/ succus citri
• Rice vel naan ad serviendum

1. In magno sartagine caloris 2 tablespoons olei. Add concisas cepas et sauté pro 5 minutes. Adde allium tritum, gingiberi grate et per 2-3 minuta coque.

2. Adde cuminum, turmeric, garam masale, sal et piper. Coques pro 1 momento.

3. Adde concisas lycopersicas et coques, interdum excita, donec mollescat. Circiter 5-10 minutes.

4. Adde ciceris et lac Cocoes. Ad furunculam commixtionem infer, tunc reduce calorem ad medium humile. Fremat pro 5-10 minutes. Donec leviter incrassatis. Reprehendo condimentum et, si opus fuerit, sal plus adde.

5. Verte calidum off et concita in concisas coriandrum et lemon suci.

6. Servite cum oryza vel naan pane.