Kala Chana Ghugni

INGREDIENTS

• 1 cup kala chana 
• 1 medium onion, sliced 
• 2 green chillies, slit into 2 
• 1 teaspoon jeera (cumin seeds) 
• 1 teaspoon turmeric powder 
• 2 teaspoons Kashmiri red chilli powder 
• 2 teaspoons coriander powder 
• 1 teaspoon garam masala 
• 1 teaspoon amchur powder 
• Salt to taste 
• 2 tablespoons mustard oil 
• Lemon and chopped onion, green chilli and coriander for garnishing 

METHOD 

• Soak the chana overnight and pressure cook it till it is well cooked. 
• Heat a kadhai and add the mustard oil. 
• Once the oil is heated well, add some jeera followed by the sliced onion. 
• Then, add the slit chillies. 
• Let the onion brown and then add all the powdered spices. 
• Now add the boiled chana (mash a few of them) and mix well. 
• Add water to get the desired consistency. 
• Cover with a lid and let it cook for 5 to 10 minutes. 
• Once cooked, garnish with lemon and chopped onion, green chilli and coriander leaves. 
• In Bihar, ghugni is eaten with puffed rice or fried flattened rice as a snack but it can be eaten with rice or roti as a main course too.