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
Units
Scale
- 1 cup (240 ml) brown chickpea (Bengal Gram)
- 2 tbsp (30 ml) onion, chopped
- 2-3 green chilies
- 1 medium potato, cubed
- 1 tomato, cubed
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- Salt, according to taste
- 3 tbsp (45 ml) 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 Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 220
