Sukha Ghugni in Bihari Style/ Kala Chana Ghugni Without Spices in 15 minutes

Name: Sukha Ghugni in Bihari Style/ Kala Chana Ghugni Without Spices in 15 minutes
Total time: 1200 s
Yield: 2 person
Cuisine: Indian
Ingredients: 200 gms Kala chana (overnight soaked); 2 Onion cut into slice (medium size); 2 Red Chili split; 2 tbsp Mustard oil; 1/4 tsp Methi seeds; 1 Green chili split; 1/2 tsp Haldi; 1 tsp Ghee; 1/4 tsp Pepper powder; Salt to taste; 2 tbsp Water

Navnita Jaiswal @cook_115903771

#CA26
Sukha ghugni is a regional dish from Bihar. Made in cooker where mustard oil in methi tadka, whole red chili, onion slices, overnight soaked kala chana, haldi, namak and pepper powder mix it and cook for 3 whistle on low to medium flame heat. It's done! Taste great when goes to in evening with bhuja, lae or roasted poha.

Navnita Jaiswal @cook_115903771

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Ingredients

Prep Time 5 mins Cooking Time 15 mins

2 person

200 gmsKala chana (overnight soaked)
2Onion cut into slice (medium size)
2Red Chili split
2 tbspMustard oil
1/4 tspMethi seeds
1Green chili split
1/2 tspHaldi
1 tspGhee
1/4 tspPepper powder
Salt to taste
2 tbspWater

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Steps

Prep Time 5 mins Cooking Time 15 mins

1

Heat a oil in cooker, add mustard oil, split red chili, methi seeds and let it crackle. Then add slices of onions and saute for minutes.
2

Add haldi powder, salt and pepper mix it. Then add soaked chana and saute for minutes.
3

Add split green chili and 2 tbsp water and mix it. Close the lid and cook for 3 whistle on low to medium flame heat.
4

Release the gas naturally then add ghee, split green chili and cook for 2 another mins on low flame heat. Then turn off the flame. Shukha kala chana is ready. Ghugni serve with warm chawal and dal.