Chholar ghughni
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | tablespoon | Vegetable oil |
| 1 | each | Bay leaf |
| 2½ | cup | Onion, finely chopped |
| 1 | tablespoon | Garlic, minced |
| 1 | tablespoon | Ginger, minced |
| ½ | teaspoon | Turmeric |
| 2 | teaspoons | Cumin, ground |
| 2 | teaspoons | Coriander, ground |
| 1 | teaspoon | Green chile, seeded & minced |
| ½ | cup | Tomatoes, chopped |
| ¼ | teaspoon | Salt |
| 1½ | cup | Chick peas, cooked |
| Mild raw onion rings | ||
| Roma tomatoes, chopped | ||
| Cilantro, chopped | ||
Directions
GARNISH
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"