Ghugani

Name: Ghugani
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 gr Black chikpeas or kala chana; 2 tbsp Musterd oil; 1/2 jeera; 2 Long; 1 Cinnamon stick; 2 Onion; 3 Tomato; 1/2 Ginger garlic paste; 1/2 tsp haldi / turmeric powder; 1/2 tsp Red chilli powder; 1 tsp Jeera Powder (cumin); 1 tbsp coriander powder; 1/2 tsp Salt to taste garammasala; 2 cup Water for pressure cooker

Daxa Parmar @daxaparmar

#goldenapron 2
#Bihar
#onerecypeone tree

Daxa Parmar @daxaparmar

#goldenapron 2
#Bihar
#onerecypeone tree

Saved

Ingredients

20 mini

2 servings

200 grBlack chikpeas or kala chana
2 tbspMusterd oil
1/2jeera
2Long
1Cinnamon stick
2Onion
3Tomato
1/2Ginger garlic paste
1/2 tsphaldi / turmeric powder
1/2 tspRed chilli powder
1 tspJeera Powder (cumin)
1 tbspcoriander powder
1/2 tspSalt to taste garammasala
2 cupWater for pressure cooker

Saved

Steps

20 mini

1

Soak kala chana for overnight 6 to 8 hours then drain water and keep aside
2

In a pressure cooker heat on the gas add mustard oil once oil begins smoke then lawer the flem add cumin seeds cinemonstik tejpatta. Long crackle them add choup onion and saute then till they colour turn light brown
3

Now add ginger garlic paste saute them till it's raw aroma goes away now add chup tomato saute till tomatoes turn mushy and release from the side of the onion and tomatoes masaa now add spices one by one haldi lal mirch powder dhaniya powder cumin powder Coriander powder mix very well with the onion tomato base now add kala chana salt add water mix well pressure cook on medium flame till 15 to 20 mini or chana cook
4

Once pressure settle down removed lidn simmer ghugni to medium Flem till it's thicken slightly mash some chana peases with the help of spoon this help thinning chana gravy