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
- Total Time: 6 hours 30 mins
- Yield: 4 1x
Description
You can use regular chickpeas but the traditional dish is made of the firmer and slight nutty flavored Bengal Gram.
Ingredients
Scale
- 1 cup brown chickpea (Bengal Gram)
- 2 tablespoons onion, chopped
- 2–3 green chilies
- 1 medium potato, cubed
- 1 tomato, cubed
- 1/2 teaspoon garlic paste
- 1/2 teaspoon ginger paste
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt, according to taste
- 3 tablespoons oil
- Cilantro (optional)
Instructions
- Soak chickpeas in water for about 5-6 hours
- Boil chickpeas until soft
- Dry roast cumin and coriander until fragrant and grind into a powder
- Heat oil in a pan
- Add onion and green chilies and fry for 1-2 minutes
- Add potato and all spices, stir and cook until semi-soft
- Add tomato and boiled chickpeas
- Season with salt
- Mix well and cook on low medium heat
- Turn off stove when potato is cooked and oil separates from chickpeas
- Serve with cucumber, tomato and cilantro
- Prep Time: 6 hours
- Cook Time: 30 mins
- Category: Side
- Cuisine: Indian
