Leftover Chana daal Pakoda With Ghugni

Name: Leftover Chana daal Pakoda With Ghugni
Total time: 900 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 plate leftov pakoda; 1 cup soaked yellow peas; 1 medium potato chopped; 1 medium size onion chopped; 1 . 5 Tbsp grated ginger; 1 Tbsp grated garlic; 2 tomatoes chopped; 2 Tbsp mustard oil; 1 Tsp ponch phutan; 1 pinch Asafoetida; 3-4 small bay leaves; 1/3 Tsp turmeric powder, salt as required; 1 Tsp kashmiri red chilli powder; 1/2 Tsp cumin powder; 1/2 Tsp garam masala powder; 1 Tsp chana masala powder; 1 Tsp chhat masala powder; leaves Chopped green coriander

Dr.Madhumita Mishra @FoodTalking

Odisha

#cookeverypart

Split chick pea lentils/Chana daal is a rich source of protein. As we prepare daal, curry out of this daal. Pakoda recipe is also made from chana daal and it's a deep fried delicious snack. In Odisha, we call this snack 'chhechiki' as the batter prepared to make pakoda is coarse and gives wonderful taste.

With some leftover pakora, so I prepared a chhat of yellow peas curry known as ghugni and daal Pakoda.

#cookeverypart

With some leftover pakora, so I prepared a chhat of yellow peas curry known as ghugni and daal Pakoda.

Dr.Madhumita Mishra @FoodTalking

Odisha

#cookeverypart

With some leftover pakora, so I prepared a chhat of yellow peas curry known as ghugni and daal Pakoda.

#cookeverypart

With some leftover pakora, so I prepared a chhat of yellow peas curry known as ghugni and daal Pakoda.

Saved

Ingredients

15 minutes

3-4 servings

1plate leftov pakoda
1 cupsoaked yellow peas
1medium potato chopped
1medium size onion chopped
1. 5 Tbsp grated ginger
1 Tbspgrated garlic
2tomatoes chopped
2 Tbspmustard oil
1 Tspponch phutan
1 pinchAsafoetida
3-4small bay leaves
1/3 Tspturmeric powder, salt as required
1 Tspkashmiri red chilli powder
1/2 Tspcumin powder
1/2 Tspgaram masala powder
1 Tspchana masala powder
1 Tspchhat masala powder
leavesChopped green coriander

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Steps

15 minutes

1

Arrange the ingredients. Boil soaked yellow peas and chopped potato for one whistle in a pressures cooker. Heat oil and add ponch phutan.
2

Allow to splutter ponch phutan, add asafoetida. Mix chopped onions to oil and cook till translucent. Then add ginger,garlic, chopped tomatoes and bay leaves
3

Mix well and cook on low flame till tomatoes are softer. Now add all the dry masala powders mentioned above in the ingredients section.
4

Add the pressure cook boiled yellow peas and potato. Shift to pressure cooker and cook till everything is well combined. Ghugni/yellow peas curry is ready to serve with leftover Chana daal Pakoda with chopped coriander leaves.
5
6

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Cooksnaps

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Dr.Madhumita Mishra @FoodTalking

on May 23, 2023 10:54

Odisha

I am a Scientist,working in DEFT , Bhubaneswar Odisha. I have interest in food and nutrition. Love innovative cooking. I like Vegetarian dishes, cook non-veg food for my family and friends. I love to watch and learn from MasterChef India in every season.