Here is what the New York Times wrote about the exhibit:
Diego Rivera, best known of the Mexican muralists, to Detroit in April 1932, accompanied by his much younger wife, Frida Kahlo, also an artist. Over the next 11 months, Rivera researched, designed and painted the frescoes that cover the four vaulting walls of the museum’s courtyard, now known as the Rivera Court. It features heroic scenes of muscular workers and even more idealized earth mothers grasping sheaths of wheat or armloads of fruit. All told, the “Detroit Industry” frescoes are probably as close as this country gets to the ceiling of the Sistine Chapel.
So, of course after I had peeled them from their pods, I called my parents asking them how to cook these little chickpeas.
A conversation ensued that went a little like:
"choto-choto kore aloo kat" (cut potatoes small)
"koto choto?" (how small)
You get the gist. :)
And soon a curry was bubbling away which made for a delicious weekend lunch.
1 1/2 cups fresh chickpeas
1 1/2 potatoes chopped small in 1" cubes
1 medium onion - chopped thinly
1 tspoon grated ginger
1 big tomato - chopped thinly
1/2 tspoon turmeric powder
1/2 tspoon coriander powder
1/2 tspoon cumin seed powder
1/2 tspoon ghee
2 tbspoon oil
salt to taste
1 tbspoon fresh chopped cilantro (to garnish)
1/2 tspoon cumin seeds
1 pinch asafoetida
2 green chillies
In another pan, heat oil and temper it with asafoetida, cumin seeds, bayleaves and green chillies.
Then add the grated ginger and onions and saute it on medium flame for about 3-4 minutes till they start to turn brown.
Add the chopped tomatoes, rest of the turmeric powder, cumin and coriander seed powder and saute it together. Close the lid and cook for a couple of minutes. Mix all the ingredients well and then add the potatoes and salt.
Let it cook for another 3-4 minutes. Then add the chickpeas and 1 cup water from the pressure cooker. Let it cook for 7-8 minutes till the chickpeas and potatoes are cooked and the gravy starts to thicken.
Add the ghee and take it off the heat.