Ingredients

• 100 g Kabuli channa, soaked overnight
• 1 sliced onion
• 2 bay leaves
• 1/4 tbsp salt
• 2 sliced tomatoes
• 1/4 tbsp wheat flour
• Oil for cooking
• 1/4 tbsp turmeric powder
• For Paste:
• 1/4 tbsp ginger
• 1/4 tbsp garlic
• 2-3 red chillies
• 1/4 tbsp coriander seeds
• 1/4 tbsp cumin seeds

How to Make Ghugni

• Pressure cook the channa, sliced onion, bay leaves and salt.
• Put oil in the pan and add the ground paste. Also add the sliced tomatoes, turmeric power, wheat flour and fry it for some time.
• When the masala is fried properly, add the cooked channa and salt to it.
• Cook it for some time.
• Serve it hot with parathas.