Kabuli Chana Ghugni

Ingredients:

• 200 grams kabuli / white chana
• A pinch of baking soda
• 2 1/2 cups water

For the gravy:

• 2 medium size potato (peeled and cut into small cubes)
• 2 medium size onions (chopped)
• 1 medium size tomato (chopped)
• 2-3 green chilies (chopped)
• 1/4 cup coconut (chopped)
• 1 tbsp. ginger paste
• 1 tbsp. garlic paste
• 1 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1 tsp. turmeric powder
• 1/4 tsp kashmiri chili powder
• 1/4 tsp. garam masala powder
• 1/4 tsp. sugar
• 6-7 tbsp. oil
• Salt to taste
• 2 cups water
• Few coriander leaves (for garnish)

For tempering:

• 2-3 bay leaves
• 2 whole dry red chilies
• 1/4 tsp. cumin seeds

Making Procedure:

Wash the chana and soak overnight or 7-8 hours with enough water. Then drain the water. Into a pressure cooker pour the soaked chana, a pinch of baking soda along with water and boil them. After boiling drain the water.

Heat oil in a pan. Add potatoes and fry till golden colour. Remove from the oil and keep aside.

Add bay leaves, whole dry red chilies and cumin seeds in the same oil. Let them crackle then add chopped onion and fry until some edges turn golden brown colour.

Now add ginger-garlic paste, stir continuously and fry it for a minute on medium to high heat. Then add green chilies and chopped tomato. Fry it till the tomatoes are soft.

After that add turmeric powder, kashmiri chili powder, cumin powder, coriander powder, salt and sugar. Stir and fry the spices for 2 minutes on low heat or till the oil separates.

Add coconut, fried potatoes, boiled chana and 1/4 cup water; mix well and cook it for 1-2 minutes. Then add water. Stir well and bring it to boil. When starts boiling reduced the heat and cook on low flame for 5 minutes. Add garam masala powder. Mix well and cook on low flame for 2 minutes.

Remove from heat and pour it into a serving bowl. Then garnish with coconut and coriander leaves.

Serve with roti or puri.