BENARASI GHUGNI / BLACK CHICKPEAS CURRY RECIPE SERVES - 4 CUISINE - INDIAN TYPE - SNACK ALSO CAN BE SERVED AS MAIN COURSE DISH TIME - 30-40 mins PREPARATION TIME + 20 mins COOKING TIME INGREDIENTS : 1) Black Chickpeas/ Kala Chana - 500 gms 2) Cumin Seeds - 1& 1/2 tsp 3) Mustard Seeds - 1 tsp 4) Brown Cardamoms - 3 5) Green Cardamoms - 5-6 6) Cinnamon - 1 inch 7) Bay Leaves - 2 8) Red Onions - 2 roughly chopped 9) Ginger - 1 inch roughly chopped 10) Garlic - 7-8 cloves roughly chopped 11) Green Chillies - 4-5 roughly chopped ( Increase or decrease according to your taste buds) 12) Turmeric Powder - 1 1/2 tsp 13) Dry Red Chilli Powder - 1 1/2 tsp 14) Coriander Powder - 1 1/2 tsp 15) Salt to Taste 16) Fresh Coriander Leaves - 1 bunch 17) Clarified Butter/Gheer - 2 tbsp 18) Mustard Oil - 1/2 Cup 19) Lime - 3 (Juice) 20) Water - 1 Cup LETS GET COOKING IN SIMPLE STEPS : 1) Soak the Bkack Chickpeas overnight covered with water or at least for five to six hours. They will become bigger in size and softer to the touch. Pressure cook the soaked Black Chickpeas till they become really soft and smash with a push from the finger. Alternately you can cook the Black Chickpeas, covered in a deep thick bottom pan till it is completely cooked and really soft. 2) In a heavy bottomed pan heat the Mustard Oil till it starts smoking. Into this add the dry spices Cumin Seeds, Mustard Seeds, Bay Leaves, Green Cardamoms, Brown Cardamoms, Cinnamon Stick. Lower the flame and fry the spices in the mustard oil lightly till they release their aroma. Take utmost care not to burn them. 3) Add in the roughly chopped Red Onions and sauté them with the spices till they turn golden brown. 4) Add in the roughly chopped Ginger, Garlic and Green Chillies, stir well to mix everything in the pan and let it cook for 2-3 minutes. 5) Add the Turmeric Powder, Red Chilli Powder, Coriander Powder and Salt to taste. 6) Add a little Water to bring all the ingredients together. Cook for 2-3 minutes to allow this base to amalgamate nicely. 7) Add the cooked Black Chickpeas to this base Gravy. Add a Cup of Water and reduce the flame to let everything in the pan simmer for 15 minutes to assimilate all the flavours and aromas nicely. 8) Now sprinkle a handful of chopped Fresh Coriander leaves, drizzle in the Clarified a Butter, Mix and switch off the flame. Squeeze in the Lime Juice abd Mix again. Serve just as a snack by adding Sev(small crunchy chickpea flour noodles) or Pyaz ke pakore(deep fried onion fritters) on top. Also can be serve as a main dish with Indian breads or any breads. NOTE : * You can add diced tomatoes to this dish after Step 4 and before Step 5. Just ensure the tomatoes cook completely before going to Step 5 * If are fond of extra tanginess, add a dollop tamarind paste along with the powdered spices. CHECK LIST : 1) Black Chickpeas/ Kala Chana, 2) Cumin Seeds, 3) Mustard Seeds, 4) Brown Cardamoms, 5) Green Cardamoms, 6) Cinnamon, 7) Bay Leaves, 8) Red Onions, 9) Ginger, 10) Garlic, 11) Green Chillies, 12) Turmeric Powder, 13) Dry Red Chilli Powder, 14) Coriander Powder, 15) Salt to Taste, 16) Fresh Coriander Leaves, 17) Clarified Butter/Ghee, 18) Mustard Oil, 19) Lime, 20) Water
Posted on: Wed, 03 Dec 2014 02:51:45 +0000
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