How to Cook Tasty Chana Masala or Bengali Ghugni

How to Cook Tasty Chana Masala or Bengali Ghugni Delicious, fresh and tasty.

Chana Masala or Bengali Ghugni. Cholar Ghugni or Chana masala is one of the famous and traditional Iftar items in Ramadan time and other occasions. In Bangladesh it is known as "cholar ghugni" and in India and Pakistan, chana masala, chole masala, Kala chana masala, Kabuli chana masala, etc. Chana masala is also a popular street food in Bangladesh, India and Pakistan.

Especially when you hail from West Bengal (an eastern state in India).

This particular Niramish Ghugni dish is so much evident in a Bong household that it has become the essence of our food culture!.

Ghugni recipe in Bengali style is a popular evening snack that satiates the evening ad das also forms an important part in.

You can have Chana Masala or Bengali Ghugni using 21 ingredients and 12 steps. Here is how you cook that.

Ingredients of Chana Masala or Bengali Ghugni

1. You need 1 cup of yellow peas/kabuli chana(chickpeas).

2. It’s 2 of onions roughly chopped.

3. You need 1 of tomato roughly chopped.

4. It’s 1 inch of ginger.

5. Prepare 6-7 of garlic cloves.

6. It’s 2-3 of bay leaves.

7. Prepare 1 inch of cinnamon stick.

8. You need 4-5 pods of cardamom.

9. You need 8-10 of pepper corns.

10. Prepare 4 of cloves.

11. It’s 2 tablespoons of oil.

12. It’s 1/4 teaspoon of whole cumin seeds.

13. You need 3-4 of green chilies slit.

14. It’s 1 of potato cut into cubes.

15. Prepare 1/2 teaspoon of sugar.

16. Prepare 1 teaspoon of turmeric powder.

17. You need 1 teaspoon of coriander powder.

18. It’s 1 teaspoon of cumin powder.

19. It’s 1/4 cup of chopped coriander leaves.

20. Prepare 1 teaspoon of red chilli powder.

21. Prepare 1 teaspoon of garam masala powder.

One such chana-based dish which is much-loved in the Eastern part of the country is Ghugni.

Ghugni is a spiced chickpea or Bengal gram based curry which can be enjoyed by itself with masala and onion and or as a meal with hot puris.

While it is essentially a vegetarian dish, some people like to add minced mutton (keema) or mutton chunks to it.

It's presented in a variety of ways.

Chana Masala or Bengali Ghugni instructions

1. Soak the yellow peas or kabuli chana for 6 hours to overnight..

2. Pressure cook the yellow peas or kabuli chana till they are cooked properly..

3. Make a paste of onion, ginger, garlic and tomato..

4. In a kadai/pan add oil. Once the oil is hot add, bay leaves, cinnamon stick, cardamom pods, pepper corns, cloves, whole cumin seeds and sugar. The sugar starts caramelizing which imparts beautiful colour to the gravy.Be careful not to burn the sugar..

5. Add the cubed potatoes and saute them till the edges brown..

6. Now add the onion mixture paste and green chilies to the kadai and saute for 2 minutes..

7. Add the turmeric powder, cumin powder, coriander powder, red chilli powder, salt and water..

8. Continue cooking the spices and the potatoes till the potatoes are cooked and you see oil leaving the sides of the pan. Add water if necessary..

9. Now, add the cooked yellow peas or kabuli chana to the pan along with water..

10. Continue cooking till you achieve the required consistency..

11. Add the garam masala and the chopped coriander leaves..

12. Serve hot with phulko luchi or as it is..

It's having a very tangy and chatpata taste.

Outside every school, college and universities this ghugni stall is a must.

So let's check out the recipe.

To make Ghugni Chaat, dried yellow peas are soaked overnight and pressure cooked until soft and almost mushy and then simmered in a spicy and sour gravy of finely chopped onions, tomatoes, ginger and a special spice blend called Moodi/Bhaja Masala.

A traditional Ghugni is made with dried yellow peas, sold as vaTana in Indian groceries in the lentil and bean aisles.