Cooking Recipe Chholar Ghughni

Recipe Ingredients

2 1/2 tb Vegetable oil

1 ea Bay leaf

2 1/2 c Onion, finely chopped

1 tb Garlic, minced

1 tb Ginger, minced

1/2 ts Turmeric

2 ts Cumin, ground

2 ts Coriander, ground

1 ts Green chile, seeded & minced

1/2 c Tomatoes, chopped

1/4 ts Salt

1 1/2 c Chick peas, cooked

GARNISH

Mild raw onion rings

Roma tomatoes, chopped

Cilantro, chopped

Directions

Heat oil in skillet & add bay leaf & onion. Fry until richly
browned, but not burnt, 15 to 20 minutes. Stir often while cooking.

Stir in the ginger & garlic & cook for several minutes. Add turmeric,
cumin, coriander & chile, mix well. Add tomatoes & salt. Slightly
reduce heat, cover & cook until the tomatoes begin to disintegrate &
a thick sauce forms. Stir occasionally to prevent sticking, adding a
little water if necessary. Add cooked chick peas & cook for 5 more
minutes. Remove from heat & let stand for a few minutes. Serve with
garnishes.

This dish is excellent with hot potatoes.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region"

Categories matching this recipe

Vegetarian ,Bengali ,Main dish ,Indian