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

• 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