Chana ghugni

Ingredients

• 1 cup black chana, soaked overnight
• 2 tbsp mustard oil
• 1 tsp cumin seeds
• 2 onions, chopped
• 1 tbsp ginger-garlic paste
• 2 green chillies
• ½ tsp turmeric
• 1 tsp coriander powder
• ½ tsp red chilli powder
• Salt to taste
• Chopped onion, chilli and lemon to serve

Method

1. Pressure-cook the soaked chana with salt and water for 4–5 whistles until soft.
2. Heat mustard oil until it smokes lightly, then lower the heat and add cumin.
3. Add the onions and fry until golden. Add ginger-garlic paste and green chillies.
4. Add turmeric, coriander and chilli powder with a splash of water and fry for 2 minutes.
5. Add the chana with a little cooking water and simmer for 8–10 minutes until thick.
6. Serve topped with raw onion, chilli and lemon, with chura or murhi (puffed rice).