Today, May 26, is the Feast of Saint Siddhartha. According to the Invisible Basilica, Siddhartha was an “Indian prince and mystic. Also known as Sâkyamuni and Gautama, the Buddha. The founder of the religion of Buddhism. Crowley considered him to be a Magus of A:. A:., whose Word was ANATTA, literally ‘No Soul,’ or ‘No Ego,’ with ‘Soul’ or ‘Ego’ referring to a changeless substance. See Chapter 70 of Liber Aleph, Part III of The Heart of the Master, and Chapter 7 of The Book of Lies.”
To celebrate Siddhartha, we bring you this delicious vegetarian dish from India.
- 15oz can of chickpeas (garbanzo beans)
- 3 cups finely chopped spinach
- 2 medium tomatoes chopped
- ½ inch piece ginger
- 1 green chili
- 3 tbs vegetable oil
- ¼ tsp asafetida
- 1 tsp cumin seed
- 1 tbs coriander powder
- ½ tsp turmeric
- ½ tsp red pepper to taste
- ½ tsp salt to taste
- ½ tsp garam masala
Drain the chickpeas and rinse well.
Blend the tomatoes, green chilies, and ginger to make a puree.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready. Add the asafetida and cumin seeds. When the cumin seeds crack, add the tomato puree, coriander powder, turmeric, and red chili powder. Cook three to four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity.
Add spinach, salt, and one-half cup of water. Cook, covered, four to five minutes on medium heat.
Add the chickpeas and mash them lightly with a spatula. Add more water as needed to keep the gravy consistency to your liking. Cook on low heat for seven to eight minutes. Add the garam masala.
Recipe from Manjula’s Kitchen.