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Dahi Ghugni Recipe

Dahi Ghugni is a popular Indian Side Dish
Author :
 
On :
Thursday, 17 April, 2014
Category :
Festive Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

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:

    1. Boil channa in pressure cooker with turmeric powder in 4 cups water.
    2. Heat oil in a deep bottomed vessel; add 2 dry red chillies and chopped onion.
    3. Add garlic if you're using flakes. Otherwise fry onion until light brown.
    4. Add garam masala.
    5. Mix the ginger-garlic paste, curry leaves powder, sugar and salt in 1/2 cup water. Add it to the fried onion.
    6. Add fried potato pieces.
    7. When it's nearly dry add the already boiled channa with its water.
    8. Stir and let it boil on slightly more than medium heat for 5 minutes. Let the gravy be thick.
    9. 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.
    10. Add the dry roast masala when the gravy is quite thick. Boil for 3 minutes.
    11. Serve with Dahi.



     

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