Ghughni / Chana Masala / Chickpea recipe
You have to buy raw chickpea / kbauli chana.
Ingredients (To serve 4 to 6 people):
- Raw chana: 2 cups
- Potatoes diced (optional: 1 cup
- Onions (chopped): 1 cup
- Garlic: 1 tablespoon
- Ginger: 1 teaspoon
- Turmeric powder: 1 teaspoon
- Coriander powder: ½ teaspoon
- Cumin powder: ½ teaspoon
- Salt: To taste
- Garam masala powder: ¼ teaspoon
- Tomato chopped/puree: 1 tablespoon
- Oil: 1 ½ tablespoon
Procedure:
- Soak the chickpeas overnight. The volume will increase, so use a big bowl.
- Boil the soaked chickpeas till soft.
- Drain the water.
- Heat oil in a pan.
- Fry the onions till golden brown.
- Now add the garlic, ginger, and the other ingredients except garam masala powder.
- After a nice aroma comes out, add the chick peas and chopped potatoes. Mix nicely with the spices and cook on low flame for about 2-3 mins.
- Add 1 cup of water and cover it and cook for right consistency.
- Add garam masala powder.
Garnishing:
You can garnish with onions, tomato and capsicum, lemon, all cut in ring shape.
Tips:
When you use powdered masalas, make a paste with a little water, otherwise these may get burnt.
Now serve your delicious Ghugni with bread, luchi or paranthas!
