Chana Ghugni (masala) is a dry recipe ideal with any type of main dish (roti, chappati, rice, moori). This can even be a great (heavy) evening snacks as well. You can have it in little quantity or as a complete side dish at dinner. Enjoy this preparation “on-the-go”. And of course the preparation is very standard without any special effort. Only thing you have to remember is to put the dry red chana in water for 6-8 hours before you can actually cook it. So lets begin the preparation of Chana Ghugni Recipe.

Ingredients

• 1 cup red chana
• Pinch of whole cumin seeds
• 2 dry red chili
• 2 bay leaves
• 2 big size chopped onion
• 1/2 teaspoon turmeric powder
• 2 inch grated ginger
• 3-4 cloves of grated garlic
• 1 teaspoon chili powder
• 1/4 teaspoon coriander powder
• 1/4 teaspoon cumin powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon ghee

Cooking time: 35 mins
Preparation time : 10 mins
Serves: 4

How to make Chana Ghugni

1. Soak 1 cup lal chana over night.

2. In a kadhai (deep frying bowl) heat 3 tablespoon of vegetable oil, then put pinch of whole cumin seeds, 2 dry red chili, 2 bay leaves and fry for 1 min.

3. Put 2 big size chopped onion, salt to taste, 1/2 teaspoon turmeric powder into the kadhai (step 2) and fry till it is half tender. Add 2 inch grated ginger, 3-4 cloves of grated garlic, 1 teaspoon chili powder, 1/4 teaspoon coriander powder, 1/4 teaspoon cumin powder, 1/2 teaspoon garam masala powder and little water and cook until oil is separated from masala.

4. Put the soaked chana into the kadhai (step 2)and fry it along with masala for 2-3 mins, then transfer all the content into the pressure cooker with 1/2 cup of water and wait for 4-5 whistles.

5. Open the lid of the pressure cooker and put 1/2 teaspoon ghee and cook for 2 mins.

Chana Ghugni is ready to serve hot with Rice, Roti(Chappati) or Paratha. Of course you can just eat it without any need of any other accompanying dishes.

Please leave your feedback and suggestions in the comments section below. Thank you.

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