Chana Masala is also known as Ghughani. This dish used to be my everyday evening snacks. But, It can be served at lunch or dinner, with rice, paratha, or puri. It is a good substitute for proteins for a vegetarian. It is very common in Uttar Pradesh, Bihar, West Bengal in India, and in Nepal.
I have used black chickpea beans (also called Bengal gram). You can use any chickpea beans. I have served this dish with aaloo paratha (potato stuffed paratha). In addition, it also goes well with any salads.
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Prep. time: 10 mins Cooking time: 30 mins Serve: 4
- Black chickpea beans: ½ pound unsoaked Or 1 pound soaked and boiled
- Oil: 2 tbsp
- Cumin seed: 1 tbsp
- Salt: 1tsp or as needed
- Onion: 2 (finely chopped)
- Garlic: 1 tbsp (minced)
- Green chili: 1 (optional)
- Red chili powder: 1tsp
- Tumeric powder: 1tsp
- Garam masala: 1tsp
[Note: Soak the chickpea for overnight. Boil or pressure cook with salt and water. Or It can be used the canned chickpea, which is already cooked]
- Heat oil in a pan and add cumin seeds. Allow the seeds to crack.
- Then add finely chopped onion, green chili and a pinch of salt.
- Stir them and cook until it’s golden brown.
- Now add garlic paste, red chili powder, turmeric powder, and garam masala.
- Keep the flame low and mix the spices well.
- Let the spices cook now.
- Cover it for 5 minutes on low flame.
- Now add the already cooked chickpea, stir with the spices.
- Let the chickpea cook with all spices for about 10 minutes on low flame.
- Keep stirring them in every 2 to 3 minutes.
- Turn off the flame. Now chana masala is ready to serve.
- Garnish with some green chili or cilantro leaves.
- Serve Chana masala or Ghugni with rice, paratha, or puri.
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