Benarasi Ghugni

What is that one thing that pops into your mind when i say Benaras?The breath taking ghats of Benaras?Benarasi pan?How about Benarasi Ghugni?Never heard of it?Okay so basically Ghugni is an amalgamation of yellow peas or horse gram with certain spices made into a thick and dry gravy Served with lemon juice,chopped onions or sometimes sev.It can be a healthy snack option or even a yummy breakfast.Saw this recipe being made by Chef Aditya.Loved it and made it the very next day.

Ingredients Serves-2 people

• 200 grams of boiled horse gram/kala channa(soaked overnight)
• 3-4 tbsp of mustard oil
• 1 dry red chilly
• 2 black cardamom
• 3 pods of green cardamom
• 1 bay leaf
• 1 cinnamon bark
• 1/2 tsp of cumin seeds
• 1/2 tsp of mustard seeds
• 1 medium sized onion finely chopped
• 3-4 clove of garlic finely chopped
• 1/2 inch of ginger grated
• 1/4th tsp of turmeric
• 1/4th tsp of red chilly powder
• 1/2 tsp of coriander powder
• 1 chopped chilly
• water as required
• 1 tsp of ghee
• lemon juice
• Chopped coriander
• Salt as per taste

Method

1. Heat oil in a pan.Once the smoke comes out add in the black cardamom,green cardamom,bay leaf,dry red chilly,cinnamon,mustard seeds and cumin seeds.(Mustard oil has a pungent smell.To remove the smell the oil should be heated considerably.Once smoke starts coming out of the oil it becomes ready for further use)
   
2. Once the mustard seeds and the cumin seeds crackle add in the chopped onions,garlic,green chilly and ginger.Saute till the onions change color.
   
3. Next add in the turmeric powder,coriander powder and the red chilly powder.Cook the spices till the oil separates.Add in a splash of water if it seems too dry so that the spices do not burn.
   
4. Toss in the pre-boiled channa(i have boiled the channa till it was 90-95% done).Stir everything thoroughly for a minute.
   
5. Add in water.Let it simmer till the water dries up and everything amalgamates together.
   
6. Once done switch of the heat and your ghugni is ready.This ghugni tastes yummy with puri or just by itself,too.Serve the ghugni with generous sprinkle of chopped coriander and lemon jiuice and Eat it up! :)