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Home Dish Black Chana ghugni

Black Chana ghugni

Name: How to cook Black Chana ghugni - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Monika Jain ( Homechef)

Black Chana ghugni

#BCC This is a Bihari style ghugni recipe which is a delicious dish made with black or brown chickpeas. The recipe comes from the Bihari cuisine.

Ingredient

Food ration :

2 servings

Cooking time :

20 mins

1 cup

black chickpeas or 200 grams black chickpeas (kala chana)

2 tablespoons

mustard oil

½ teaspoon

cumin seeds

tej patta (indian bay leaf)

7-8

curry leaves

2 medium to large

onions sliced

1/2 teaspoon

Ginger Garlic Paste

tomatoes chopped

green chilli

1/2 teaspoon

turmeric powder

½ teaspoon

red chilli powder

1 tablespoon

Coriander Powder

½ teaspoon

Garam Masala

As Per Required

salt

2 cups

water for pressure cooking

As Required

Garnish Garnish And Side Accompaniments chopped onions

1/4 cup

grated coconut

1/3 cup

chopped coriander leaves (cilantro leaves)

as required

Lemon juice

Cooking instructions

* Step 1

Rinse black chickpeas with water a couple of times. Then soak the black chickpeas overnight or for 7 to 8 hours in enough water. Drain the water and keep the chickpeas aside.

* Step 2

Take a mixer grinder and add green chili, onion;tomato n ginger garlic paste for a paste

* Step 3

Now take a pan put oil in it, and add sliced onion, bay leaf n cumin seeds. Saute onions till they turn light brown

* Step 4

Next, add tomato onion paste

* Step 5

The onion-tomato base.

* Step 6

Once the ghugni gravy has thickened to a medium consistency, add ½ teaspoon garam masala powder and mix very well. Then add chopped corainder leaves. Switch off the flame.

* Step 7

Serve kala chana ghugni garnished with some finely chopped onion, chopped coriander leaves, grated coconut and drizzled with some lemon juice. Serve ghugni with chapatis, pooris or with steamed rice.