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I am not sure I want to use asafetida.
The smell is strong and unappealing
to me. I find it hard to store because
of the strong scent that fills the spice
shelf. Please tell me something about
this and good substitutes or if this
is the best thing to use taste wise.
Thanks
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Instructions
Wash the chickpeas and soak overnight. Drain. Spray Pam in a heated non-stick saucepan. Add cumin, turmeric, asafetida, red pepper and salt. Stir until cumin seeds crackle. Add chickpeas and cover with water by two inches. Add 1 tbsp. ginger, the chili, and the tomato. Bring to a boil. Cover and simmer for 1-1/2 to 2 hours or until the chickpeas are tender. Remove from the heat and sprinkle with lemon juice, remaining ginger and cilantro.
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