Dahi Ghugni

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Matki Usal(Sprouted Matki or moth with spices), Spicy Chicken Chilli , ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Narthangai Pachadi

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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
  • Salt
  • Curd - 1/2 cup
  • Ghee/ Oil

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.