Chana Ghugni is a simple and traditional curry of Bihar which is made with black chickpeas. The curry has minimal spice and it paired great with the `Dhuska`. It is very popular in almost all Bihari homes. Chana Ghugni is a dry recipe which is ideal with any type of main dish like roti, chapati, rice, moori etc. This can even be a great evening snack as well with some chopped onions and coriander leaves garnished on top.
Chana is cooked in different parts of India in different ways. The very tasty and nutritious black chickpeas in the form of "Chana Ghugni" is a must during Navaratri Pooja when it is cooked without onion and garlic.
Ingredients:
•Black Chana - 1 cup
•Cumin Seeds - 1 tsp
•Dry Red Chilli - 2
•Bay Leaves - 2
•Onion - 2 chopped
•Tomato - 3 chopped
•Turmeric Powder - 1/2 tsp
•Grated Ginger - 2 inch
•Grated Garlic - 4 cloves
•Coriander Leaves - 4 tbsp chopped
•Green Chillies - 3 chopped
•Chilli Powder - 1 tsp
•Coriander Powder - 1/4 tsp
•Cumin Powder - 1/4 tsp
•Garam Masala Powder - 1/2 tsp
•Salt to taste
•Ghee - 1/2 tsp
•Vegetable Oil - 3 tbsp
Method:
1. Soak red chana over night.
2. In a kadhai heat oil, then put cumin seeds, dry red chilli, bay leaves and fry for 1 min.
3. Add chopped onion, salt, turmeric powder into the kadhai and fry till it is half tender.
4. Add grated ginger and garlic, green chilli and tomatoes. Fry until a nice paste is formed.
5. Now add chilli powder, coriander powder, cumin powder, garam masala powder and little water and cook until oil is separated from masala.
6. Put the soaked chana into the kadhai and fry it along with masala for 2-3 mins.
7. Then transfer all the content into the pressure cooker with 1/2 cup of water and wait for 4-5 whistles.
8. Open the lid of the pressure cooker and put ghee and cook for 2 mins.
9. Garnish the Chana Ghugni with chopped coriander leaves.
10. Chana Ghugni is ready to serve hot with Rice, Roti, Paratha or Dhuska.
