Chana Ghugni

 Chana Ghugni, a juicy, sour-spicy gravy-like dish is a beloved lunch or dinner recipe in the kitchens of Bihar. It is revered for its flavour-packed taste and aroma. This mouthwatering recipe is easy to prepare and packed with protein making it a healthy meal for the entire family.

  

Ingredients

1 Cup Black/brown chickpeas whole with skin (soaked overnight)  

2 medium Onion, finely chopped

1 large Tomato, finely chopped  

1 Cup Chopped coriander leaves

3 nos. Green chilies, slit or thinly sliced  

2 tsp Ginger garlic paste (freshly ground paste works best)

3 tbsp Mustard oil  

1/2  tsp Cumin seeds

1  Dry red chili whole  

1  Bay leaf

1 tsp Coriander powder  

1/2 tsp Turmeric powder

1/4  tsp Cumin powder  

1/4  tsp Kashmiri or normal red chili powder

1/2 tsp Garam masala  

Salt to taste

 

Cooking Steps

In a pressure cooker, add the soaked chickpeas, water considering 1:2 ratio, and a pinch of salt.

Place it on a high flame till it whistles (2-3 whistles work best for well-soaked chana. If not, let it whistle 4 times).

Once the whistles are done, reduce the flame to medium heat and let it sit for 8-10 minutes. Set aside to cool.

Take a big pan and place it on a high flame. Pour oil and let it heat. Add and fry bay leaf, cumin seeds, and red chili till they splutter.

Drop the chopped onions and fry them on medium flame till they turn golden. Make sure not to turn them brown.

Add the sliced or slit green chilies and ginger garlic paste. Continue to sauté for a few more minutes till the raw aroma fades.

Turn up the heat, add the chopped tomato and close the lid. Fry in between till the tomato shrinks and turns mushy. Reduce the flame and set the lid aside.

Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well.

Add salt to taste. Remember that the chickpeas also contain a bit of salt.

Pour water little by little to avoid the spice mix drying up and burning. Close the lid and let it cook for 1-2 minutes.

Once the oil separates from the mix, pour in the boiled chickpea with the water.

Turn the flame low, mix the ingredients and close the lid for the flavours to soak into the chana.

After a few minutes, add the coriander and garam masala powder. Increase the flame and mix them well for 2 more minutes.

If you want to make it a bit tangier, you can sprinkle some sugar during the last steps.

The dish is ready to be served with rice, or any Indian bread/ roti.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.