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-> [Asian, Central Asian, Entrees, Indian, Vegetarian] -> [Chholar ghughni Recipe] |
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Chholar ghughni
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| Artist: |
_ |
| Categories: |
Asian, Central Asian, Entrees, Indian, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2 1/2
| tbsp | Vegetable oil | | | 1 ea Bay leaf | | 2 1/2
| cup | Onion, finely chopped | | 1
| tbsp | Garlic, minced | | 1
| tbsp | Ginger, minced | | 1/2
| tsp | Turmeric | | 2
| tsp | Cumin, ground | | 2
| tsp | Coriander, ground | | 1
| tsp | Green chile, seeded & minced | | 1/2
| cup | Tomatoes, chopped | | 1/4
| tsp | Salt | | 1 1/2
| cup | Chick peas, cooked | | | GARNISH | | | Mild raw onion rings | | | Roma tomatoes, chopped | | | Cilantro, chopped |
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Procedures:
| 1 | Heat oil in skillet & add bay leaf & onion. | | 2 | Fry until richly browned, but not burnt, 15 to 20 minutes. | | 3 | Stir often while cooking. | | 4 | Stir in the ginger & garlic & cook for several minutes. | | 5 | Add turmeric, cumin, coriander & chile, mix well. | | 6 | Add tomatoes & salt. | | 7 | Slightly reduce heat, cover & cook until the tomatoes begin to disintegrate & a thick sauce forms. | | 8 | Stir occasionally to prevent sticking, adding a little water if necessary. | | 9 | Add cooked chick peas & cook for 5 more minutes. | | 10 | Remove from heat & let stand for a few minutes. | | 11 | Serve with garnishes. | | 12 | This dish is excellent with hot potatoes. | | 13 | Bharti kirchner, "the healthy cuisine of india: recipes from the bengal region |
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