35 min · 1 serving · @Healthy and Delicious With Fouzia
Black Chana Ghugni
Soaked black chickpeas simmered in a mustard oil, onion and tomato masala with ginger, garlic, cumin and garam masala until thick, earthy and comforting.
Nutrition per serving
- 353 kcal
- 14 g protein
- 45 g carbs
- 13 g fat
Ingredients
- 65 g dried black chana, soaked 5-6 hours
- 35 g onion, chopped
- 40 g tomato, chopped
- ¾ tsp salt
- ¼ tsp red chili powder
- ¼ tsp turmeric
- ¼ tsp ground cumin
- 1 tsp ginger-garlic paste
- 2 tsp mustard oil
- 160 ml water
- ¼ tsp garam masala
Steps
- Drain the soaked chana and rinse well.
- Heat the mustard oil and fry the onion until golden, then add the ginger-garlic paste.
- Add the tomato, salt, chili powder, turmeric and cumin and cook until soft and jammy.
- Stir in the chana and water and pressure cook or simmer covered until the chana is tender.
- Simmer uncovered until thick and finish with garam masala.
More recipes
- Greek Chopped Chickpea Salad — 390 kcal
- Sticky Miso Salmon Rice Bowl — 805 kcal
- Creamy Salmon Avocado Salad — 278 kcal
- Lentil Power Bowl with Tahini — 568 kcal
- High-Protein Marry Me Chicken Pasta — 440 kcal
- Kala Chana Aloo Curry — 350 kcal