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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
Curd - 1/2 cup
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.
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