Masaledar Dahi Ghugni

Recipe by
Total Time:
9 hours
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make Masaledar Dahi Ghugni

  • Soak the yellow peas in water for 4-8 hours.
  • Pressure cook them in 4 cups water adding the turmeric powder and salt.
  • Heat oil/ghee in a deep-bottomed vessel and roast 2 dry red chillies, chopped onion and garlic till fragrant.
  • Add the ingredients for garam masala, ginger paste, curry leaves powder, sugar and salt. Stir and add 1/2 cup water.
  • Add fried potato pieces.
  • When it's nearly dry, add the boiled channa with its water.
  • Stir and let it boil on medium heat till the gravy thickens.
  • Dry roast the coriander powder, fennel powder and the red chillies.
  • Add the dry roast masala when the gravy thickens.
  • Pour beaten curd on it.
  • Garnish with coriander leaves and onion rings and serve