Ghungi: Brown Chickpea Dry Curry

You can use regular chickpeas but the traditional dish is made of the firmer and slight nutty flavored Bengal Gram.
By Lail Hossain
Ghungi: Brown Chickpea Dry Curry

Ghungi: Brown Chickpea Dry Curry
 
Prep Time
Cook Time
Total Time
 
You can use regular chickpeas but the traditional dish is made of the firmer and slight nutty flavored Bengal Gram.
Author:
Recipe Type: Side
Cuisine: Indian
Serves: 4
Ingredients
  • 1 cup brown chickpea (Bengal Gram)
  • 2 tablespoons onion, chopped
  • 2-3 green chilies
  • 1 medium potato, cubed
  • 1 tomato, cubed
  • ½ teaspoon garlic paste
  • ½ teaspoon ginger paste
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala
  • Salt, according to taste
  • 3 tablespoons oil
  • Cilantro (optional)
Instructions
  1. Soak chickpeas in water for about 5-6 hours
  2. Boil chickpeas until soft
  3. Dry roast cumin and coriander until fragrant and grind into a powder
  4. Heat oil in a pan
  5. Add onion and green chilies and fry for 1-2 minutes
  6. Add potato and all spices, stir and cook until semi-soft
  7. Add tomato and boiled chickpeas
  8. Season with salt
  9. Mix well and cook on low medium heat
  10. Turn off stove when potato is cooked and oil separates from chickpeas
  11. Serve with cucumber, tomato and cilantro

Lail Hossain

Lail Hossain finds cooking to be an explosion of creativity. She is enthusiastic about modifying a laborious step of an old recipe, and experimenting with different ethnic recipes by adding her own spin to it yet keeping the recipes simple, healthy, and delicious. Originally from Bangladesh, Lail shares her journey of food, creativity and family in her blog "With A Spin". She is also very passionate about highlighting Bangladeshi cooking to the international culinary space.

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