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Ghughni

Contributed by:
Anita and Babita, Patna
Anita Shrivastava [Saas]
&
Babita Shrivastava [Bahu]
Anita Enterprises
Patna

Chana Ka Ghughni

Ingredients

Laal Chana (Bengal Gram) - 500 gm
Onion - 200 gm (chopped)
Garlic Paste - 1 tsp
Ginger Paste - 1 tsp
Jeera Powder - 1 tsp
Haldi Powder - 1 tsp
Garam Masala Powder - 1 tsp
Kaali Mirch (Black Pepper) - 6
Daalchini - 1"
Tejpatta - 2
Tomato - 2 (chopped)
Dhaniya Patti (chopped) - 1 tsp
Mustard Oil - 1 tsp
Ghee - 1 tsp
Salt to Taste

Method of Preparation

1. Wash soaked chana thoroughly.
2. Heat 1 tsp mustard oil in pressure cooker. Add tejpatta, daalchini, kaali mirch and onion.
3. Fry till onion turns light pink. Add chana and stir for a while.
4. Add tomato, ginger-garlic paste, haldi and jeera powder. Stir fry for few minutes.
5. Add salt, garam masala, 2 cups water and pressure cook for 15 minutes.
6. Cool, open the lid and evaporate excess water.
7. Mix 1 tsp ghee and garnish with chopped onion and dhaniya patti

Notes & Tips

1. Serving: 8 persons
2. Time: 30 minutes