Bihari kale gram roti recipe

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Ingredients

Fresh coconut - grated and roasted (optional),1/2 teaspoon Turmeric powder (Haldi),Onions - finely chopped,1 teaspoon Ginger Garlic Paste,Green Chillies - finely chopped,1-1/2 tablespoon Red Chilli powder,1 teaspoon Cumin seeds (Jeera),1 teaspoon Cumin powder (Jeera) - fresh roasted,2 cups Kala Chana (Brown Chickpeas) - you get the green variety as well,1 Bay leaf (tej patta),1 teaspoon Cumin seeds (Jeera) - roasted,4 Onions - sliced,1 tablespoon Mustard oil,4 Green Chillies - chopped,1 teaspoon Black pepper powder,2 tablespoon Coriander Powder (Dhania) - freshly ground

Instructions

To begin making the Bihari Kale Chane Ki Ghugni Recipe, soak dried black chickpeas for about 8 hours. Cook the soaked chickpeas with a pinch of turmeric powder until just cooked, do not overcook it.Chop onions into thin slices. Grind 1/4 portions of the sliced onions along with 2 tablespoon of cooked chickpeas, keep aside.Heat oil in a pan. Add bay leaves, cumin seeds, sliced onion, green chilies, and cook till onions turn translucent.Once done add ginger and garlic paste and cook until raw smell of the paste goes off.After the ginger garlic is cooked add red chili powder, coriander powder, turmeric powder, pepper powder, roasted cumin powder and the ground onion-chickpea paste, mix well. Cook for about 3 minutes.Next add the cooked chickpeas and mix well. Add salt to taste and water,about 1/4 cup, mix well. Simmer and let it cook for about 20 to 30 minutes, add water if the ghugni dries up.Once you get the required consistency, turn off the heat. In the end add some roasted cumin seeds, finely chopped onions and green chilies and serve.Serve Bihari Kale Chane Ki Ghugni with Whole Wheat Lachha Paratha or Puri.

Disclaimer: Recipe data is for informational purposes only.