Benarasi Ghugni

'Ghugni' is an authentic desi dish which comes from the land of Benaras (now Varanasi). It is prepared mostly during festivals or as a breakfast item and is served with piping hot pooris or crisp kachoris.

 

This dish is quiet healthy since it is made using black channa. Since I wanted to serve it with pooris, I added some potato, just to give it a texture to go well with the pooris. This addition is optional.

 

 

 

Serves: 4-6 persons.

 

Ingredients:

 

Black channa                                               2 cups

Boiled and mashed potato (optional)        1 medium.

Oil                                                               1/4 cup

Chopped onions                                           2 nos.

Chopped ginger                                       1 inch piece.

Chopped garlic                                         4-5 cloves.

Chopped green chillies                               2-3 nos.

Green cardamoms                                       5-6
Cinnamon                                                 1 inch
Bay leaves                                               2 leaves
Cumin seeds                                            1 1/2 tsp

Turmeric powder                                       1/2 tsp 

Red chilli powder                                   1 1/2 tsp
Coriander powder                                   1 1/2 tsp
Salt                                                           to taste

Sugar                                                       a pinch
Water                                                        1 cup
Lemon juice                                            2 tbsps
Chopped coriander leaves                    for garnish
Ghee                                                     for garnish

 

 

Method:

• Wash the black channa and pre-soak it in plain water overnight.

• Cook the channa with enough water in a pressure cooker until almost done (approx 3 whistles).

• Heat oil in a heavy bottomed pan and crackle the green cardamoms, cinammon stick, cumin seeds and bay leaves. Add the chopped onions along with the ginger, garlic and green chillies and fry well.

• Next, add the dry spices- turmeric, red chilli and coriander powder and saute for 2 minutes.

• Add a little water to de-glaze and allow all the base mixture to amalgamate.

• Now, add the cooked channa and mix it well into the masala.

• Add a cup of water along with salt and a pinch of sugar and allow it to cook.

• Add the boiled and mashed potato and mix well.

• Lastly, add lime juice.

• Drizzle the ghee on top before serving and garnish with coriander leaves.

• Serve hot with poori/kachori.

 

 

 

 

 

 

 

 

Happy Cookin' & Keep it stylish!!