Ingredients :
1 cup Brown chickpea a.k.a Bengal gram
4 table spoons onion, chopped
2-3 green chilies
1 medium potato, cubed
1 tomato, cubed
½ teaspoon garlic paste
½ teaspoon ginger paste
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon turmeric powder
½ teaspoon garam masala
Salt, according to taste
3 table spoons oil
Cilantro (optional)
Steps
1. Soak chickpea in water for about 5-6 hours.
2. Boil chickpea until soft.
3. Dry roast cumin and coriander until fragrant and grind to powder.
4. Heat oil in a pan.
5. Add onion and green chilies and fry for 1-2 minutes.
6. Add potato and all spices. Stir and cook until semi soft.
7. Add tomato and boiled chickpea.
8. Season with salt.
9. Mix well and cook in low medium heat.
10. Turn off stove when potato is cooked and oil separates from chickpea.
Notes
i) Use a pressure cooked to boil the chickpea. It’ll take about an hour for the chola/chana to soften if using a regular pot.
ii) Boiled chickpea can be stored in freezer in smaller portions and cooked later.
iii) Serve ghugni with cucumber, chopped tomatoes, onions and cilantro. n
1 cup Brown chickpea a.k.a Bengal gram
4 table spoons onion, chopped
2-3 green chilies
1 medium potato, cubed
1 tomato, cubed
½ teaspoon garlic paste
½ teaspoon ginger paste
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon turmeric powder
½ teaspoon garam masala
Salt, according to taste
3 table spoons oil
Cilantro (optional)
Steps
1. Soak chickpea in water for about 5-6 hours.
2. Boil chickpea until soft.
3. Dry roast cumin and coriander until fragrant and grind to powder.
4. Heat oil in a pan.
5. Add onion and green chilies and fry for 1-2 minutes.
6. Add potato and all spices. Stir and cook until semi soft.
7. Add tomato and boiled chickpea.
8. Season with salt.
9. Mix well and cook in low medium heat.
10. Turn off stove when potato is cooked and oil separates from chickpea.
Notes
i) Use a pressure cooked to boil the chickpea. It’ll take about an hour for the chola/chana to soften if using a regular pot.
ii) Boiled chickpea can be stored in freezer in smaller portions and cooked later.
iii) Serve ghugni with cucumber, chopped tomatoes, onions and cilantro. n
