Ingredients

• Channa - 1.5 cups
• Onion - 1 large, finely chopped
• Potato - 1 large, deep fried
• Dry red chilli - 4/5
• Turmeric powder - 1 tbsp
• Coriander Powder: 1 tbsp (dry roasted)
• Curry leaves powder - 1 tbsp
• Garam masala: 3 cloves, 3 cardamoms, 1/2 inch cinnamon
• Garlic - 3 flakes, chopped or garlic paste 1/2 tbsp
• Ginger paste - 1 tbsp
• Saunf powder - 1/2 tbsp (dry roasted)
• Sugar - 1/2 tbsp
• Salt
• Curd - 1/2 cup
• Ghee/ Oil

How to Make Dahi Ghugni

• Boil channa in pressure cooker with turmeric powder in 4 cups water.
• Heat oil in a deep bottomed vessel; add 2 dry red chillies and chopped onion.
• Add garlic if you're using flakes. Otherwise fry onion until light brown.
• Add garam masala.
• Mix the ginger-garlic paste, curry leaves powder, sugar and salt in 1/2 cup water. Add it to the fried onion.
• Add fried potato pieces.
• When it's nearly dry add the already boiled channa with its water.
• Stir and let it boil on slightly more than medium heat for 5 minutes. Let the gravy be thick.
• Dry roast the coriander powder, saunf powder and the red chillies in another frying pan together while the gravy is thickening on the other oven.
• Add the dry roast masala when the gravy is quite thick. Boil for 3 minutes.
• Serve with Dahi.