Masaledar Dahi Ghugni

Recipe by
Total Time:
9 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

Rate This Recipe

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

EXPLORE CATEGORIES