Bihari Ghugani

Name: Bihari Ghugani
Cuisine: Indian
Ingredients: 2 cups Kala Chana; 4 Onions sliced; 1 teaspoon ginger garlic paste; 4 Green Chillies, chopped; 1 teaspoon Cumin seeds; 1 Bay leaf; 1/2 teaspoon Turmeric powder; 1-1/2 tablespoon Red chilli; powder 2 tablespoon Coriander Powder; 1 teaspoon Black pepper; powder 1 teaspoon Cumin powder; 1 tablespoon Mustard oil; Garnish; leaves Coriander

Dhruti Chaitanya Shah @cook_10062019

#goldenapron2
#state_bihar/jharkhand
#week_12
#ebook
#postno40

Dhruti Chaitanya Shah @cook_10062019

#goldenapron2
#state_bihar/jharkhand
#week_12
#ebook
#postno40

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Ingredients

2 cupsKala Chana
4Onions sliced
1 teaspoonginger garlic paste
4Green Chillies, chopped
1 teaspoonCumin seeds
1Bay leaf
1/2 teaspoonTurmeric powder
1-1/2 tablespoonRed chilli
powder 2 tablespoon Coriander Powder
1 teaspoonBlack pepper
powder 1 teaspoon Cumin powder
1 tablespoonMustard oil
Garnish
leavesCoriander

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Steps

1

To begin making the Bihari Kale Chane Ki Ghugni Recipe, soak dried black chickpeas for about 8 hours. Cook the soaked chickpeas with a pinch of turmeric powder until just cooked, do not overcook it.
2

Chop onions into thin slices. Grind 1/4 portions of the sliced onions along with 2 tablespoon of cooked chickpeas, keep aside.
3

Heat oil in a pan, Add bay leaves, cumin seeds, sliced onion, green chilies, and cook till onions turn translucent.
4

Once done add ginger and garlic paste and cook until raw smell of the paste goes off.
5

After the ginger garlic is cooked add red chili powder, coriander powder, turmeric powder, pepper powder, roasted cumin powder and the ground onion-chickpea paste, mix well. Cook for about 3 minutes.
6

Next add the cooked chickpeas and mix well. Add salt to taste and water,about 1/4 cup, mix well. Simmer and let it cook for about 20 to 30 minutes, add water if the ghugni dries up.
7

Once you get the required consistency, turn off the heat. In the end add some roasted cumin seeds. And garnish with coriander leaves.