Chholar Ghughni Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 tbsp: Vegetable oil,
1 each: Bay leaf,
2 1/2 cup: Onion, finely chopped
1 tbsp: Garlic, minced
1 tbsp: Ginger, minced
1/2 tsp: Turmeric,
2 tsp: Cumin, ground
2 tsp: Coriander, ground
1 tsp: Green chile, seeded & minced
1/2 cup: Tomatoes, chopped
1/4 tsp: Salt,
1 1/2 cup: Chick peas, cooked
GARNISH
Mild raw onion rings,
Roma tomatoes, chopped
Cilantro, chopped
Directions:
Heat oil in skillet & add bay leaf & onion. Fry until richly
browned, but not burnt, 15 to 20 minutes. Stir often while cooking.
Stir in the ginger & garlic & cook for several minutes. Add turmeric,
cumin, coriander & chile, mix well. Add tomatoes & salt. Slightly
reduce heat, cover & cook until the tomatoes begin to disintegrate &
a thick sauce forms. Stir occasionally to prevent sticking, adding a
little water if necessary. Add cooked chick peas & cook for 5 more
minutes. Remove from heat & let stand for a few minutes. Serve with
garnishes.
This dish is excellent with hot potatoes.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region"
Source from luhu.jp
browned, but not burnt, 15 to 20 minutes. Stir often while cooking.
Stir in the ginger & garlic & cook for several minutes. Add turmeric,
cumin, coriander & chile, mix well. Add tomatoes & salt. Slightly
reduce heat, cover & cook until the tomatoes begin to disintegrate &
a thick sauce forms. Stir occasionally to prevent sticking, adding a
little water if necessary. Add cooked chick peas & cook for 5 more
minutes. Remove from heat & let stand for a few minutes. Serve with
garnishes.
This dish is excellent with hot potatoes.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region"
Source from luhu.jp