Recipe of Any-night-of-the-week Chana masala (ghugni)

Chana masala (ghugni). Cholar Ghugni or Chana masala is one of the famous and traditional Iftar items in Ramadan time and other occasions. In Bangladesh it is known as "cholar ghugni" and in India and Pakistan, chana masala, chole masala, Kala chana masala, Kabuli chana masala, etc. Chana masala is also a popular street food in Bangladesh, India and Pakistan.

The street food version of ghugni is generally dry but too tasty. Chana Masala is also known as Ghughani. This dish used to be my everyday evening snacks. You can cook Chana masala (ghugni) using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Chana masala (ghugni)

1. Prepare 2 of medium sized tomato puree.
2. Prepare 100 gms of kabli chana boiled.
3. You need 1 tsp of jeera.
4. It's 1 of medium sized onion paste.
5. You need 1 tablespoon of ginger paste.
6. You need 2 tsp of Dry mango powder.
7. Prepare 1 tsp of ofTurmeric powder.
8. Prepare 1 tsp of red chilli powder.
9. It's 1 tsp of Jeera powder or cumin powder.
10. Prepare as needed of Mustard oil.
11. It's to taste of Salt.
12. Prepare to taste of Chaat masala.
13. It's 1 of medium sized chopped onion chopped like a ring.
14. Prepare as needed of Coriander leaves.

But, It can be served at lunch or dinner, with rice, paratha, or puri. It is a good substitute for proteins for a vegetarian. Ghugni Masala is a vegan and healthy curry made from black chickpeas or kala chana. The chickpeas are simmered in a masala made from pureed onions, tomatoes and spices.

Chana masala (ghugni) instructions

1. Take a pan heat 3to 4 tblspn of Mustard oil. Add the jeera or cumin seeds saute a little..
2. Add onion paste fry for 2 minutes then add the Ginger paste fry for a minute then add the tomato puree. Fry it well..
3. Then add turmeric powder, chilli powder,salt to taste, cumin powder and add a dash of water so that the masala don't get burn. Cook it well on a medium flame..
4. Add the boiled chana. Stir it well now add the mango powder. Add water and cover the lid for about 10 minutes..
5. Your chana masala or ghugni is ready serve. Now garnish with fresh coriander, chopped onions as shown in the picture. At the road stalls they also add finely chopped coconuts and sprinkle on top believe me that makes it's more tasty. U can also use that..

A perfect gluten free accompaniment to roti or naan bread. Soak channa in water for the whole night. Next morning, strain the water and wash it properly. For Green chilli paste grind green chillies, coriander leaves, garlic and dill leaves in a grinder to make a good paste. In a pressure cooker add channa, sliced onions, green chilli paste, turmeric powder, salt, oil and water.