Both the chana ghugnis are very different in taste and you can feel the difference as soon as you open the lid of the pressure cooker and the aroma hits you.... the presence of onion and garlic and the ginger julienne takes this recipe to another level . I like both the recipes and it actually depends on what i am serving it with when i decide which one to cook...sookhi ghugni goes well with pooris while this one can accommodate chapatis, parathas or plain boiled rice.
This recipe takes a bit more time as peeling and chopping onion, garlic and ginger takes some 8-10 minutes more than the no chopping ,15 minutes cooking time recipe of the sookhi ghugni . The extra time and work is well worth if you are feeling like a spicy chana masala with paratha , chapati or even with plain boiled rice . A cooling bowl of raita may make you feel royal at such times ...
Make this lipte masale ki ghugni if you have 10 minutes for hand processing and about 15-20 minutes of cooking time .
black chickpeas soaked overnight 3 cups (soaked volume)
dry red chillies 2 nos.
one green chilly slit lengthwise (or more if you like it hot)
sliced onions 1.5 cups
garlic cloves sliced lengthwise 3-4 (small Indian variety)
fresh ginger root chopped in fine julienne 1+1 tbsp
every day curry masala 1 tbsp
(a powder made with coriander,cumin,black pepper and bay leaves)
turmeric powder 2 tsp
mustard oil 1 tbsp
whole cumin seeds 1 tsp
amchoor powder 1-2 tsp*
This is cooked in pressure cooker for convenience and time saving. Pan cooking takes long time and only thick base round bottom pans with tight lid are suitable for this kind of recipes. Add about 3 times water than the chickpeas if cooking in a pan and cook covered for about an hour after the initial stir frying.
Heat the oil in a pressure cooker pan and throw in the cumin seeds and whole dry red chillies. Wait till they crackle and add in the chopped garlic, 1 tbsp of ginger julienne and onions in that order .
Toss the pan a few times to coat the onions and let them get pink on margins . No browning is required as the onions are meant to get mushy slushy and coat the chickpeas when cooked . Add salt to the cooking onions to quicken the process.
Add the powdered spices and toss a few times till the roasted aroma of the powdered spices hits your nostrils . Add the slit green chilly .
Add the soaked and drained chickpeas , pour a cup of water , cover the lid and cook over high heat till the whistle blows. Lower the heat and cook for 12-15 minutes more.
Let the pressure release while the cooker cools down . Add amchoor powder and mix well. The amount of amchoor powder will depend upon how much chilies you are using. I used my homemade amchoor powder , you may need some more or less if using the store bought ones .The sourness balance the heat of the red and green chilies being used.
The whole red chilies should be discarded before serving . Some people even like those red chilies wrapped into a large piece of paratha ... do not worry about the heat hitting your tongue if you try this as most of the heat of these chilies has gone to the chana masala .... It is definitely a hot dish .
Ideal for a weekend brunch , served with plain whole wheat paratha oe rice ans some salad on the side. This is a respite from the usual light meals we have during most of the summer days. The much needed shock for the palate during the days of sherbets , thandais and mangoes....
Did I tell you that I don't need any paratha to enjoy this ghugni and that I can have it any time of the day? It is a meal in itself...