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Masaledar Dahi Ghugni Recipe

Masaledar Dahi Ghugni is a popular Indian Side Dish
Author :
 
On :
Friday, 28 April, 2017
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Preparation Time :
8 hours
Servings :
Serves 4
RATINGs :
Rated 2 based on 100 votes
2

Ingredients

  • Dried yellow peas - 1.5 cups
  • Onion - 1 large, finely chopped
  • Potato - 1 large, deep fried
  • Dry Red Chilli - 4 to 5
  • Turmeric powder - 1 tbsp
  • Coriander powder -1 tbsp
  • Curry leaves powder - 1 tbsp
  • Sugar - 1/2 tbsp
  • Salt to taste
  • Curd - 1/2 cup
  • Ghee/ oil
  • 3 flakes - garlic, chopped
  • 1 tbsp - Ginger paste
  • 1/2 tbsp - fennel powder
  • Ingredients for garam masala:
  • 3 - Cloves
  • 3 - Cardamoms
  • 1/2 inch - Cinnamon
  • For garnishing:
  • Onion rings - a few
  • Coriander leaves - a few
  • How to Make Masaledar Dahi Ghugni:

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




     

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