Enticing Ghugni/Chana Masala/Chickpea CurrySorry, I could not write for quite a few days as I was suffering from fever. So, I made ghugni to enhance my tastebuds. Ghugni /Chana masala is mostly served as an evening snack or as an accompaniment with rotis/parathas for breakfast.This is a very famous Bengali delicacy. On most Sundays, ghugni/aloo dum with luchi (poori) is a very common breakfast in our family as well as most of the other Bong families. The dish is so flavourful, that you will crave for more. Do try it out and hope you like it! #ProudtobeaBong. (And don't forget to comment or subscribe!! Njoy! )
- Dry yellow/ peas/chickpeas - 1 cup
- Onion - 1(chopped)
- Tomato - 1 (chopped)
- Green chilli- 2-3(chopped)
- Ginger garlic paste - 1 tbsp
- Tomato puree - 1 tbsp
- Oil - 2 tbsp
- Cumin seeds - 1/2 tsp
- Turmeric powder - 1 tsp
- Red chilli powder -1 tsp
- Cumin powder - 1 tsp
- Salt to taste
- Sugar - 1 tsp
- Garam masala powder - 1 tsp
- Fresh chopped coriander, lemon wedges - for garnishing
- Soak the chickpeas overnight. Wash them nicely and pressure cook with a cup of water and cook till three whistles and switch off the flame.
- Saute cumin seeds in hot oil and when it crackles, add chopped onions and green chillies and fry them till it turns tender.
- Add tomatoes,ginger garlic paste, tomato puree, salt, sugar, spices and cook till the mixture turns mushy and gives out oil from the sides.
- Next add the boiled chickpeas and stir for a few mins. Now add about a cup of water Let simmer and cook till the chickpeas turn soft and tender. You can also pressure cook to one whistle and switch off. Check the consistency of the gravy and add garam masala powder and mix well.
- Garnish with chopped coriander, green chillies and onion rings . Serve hot with pooris or rotis.