Vegetarian Chickpea Ghugni in any language

 

30 minutes

 Materials:

  2 people

 250 grams of chickpeas

 A large potato wedge

 A chopped tomato

 Salt to taste

 1/2 teaspoon turmeric

 A small amount of black cumin

 1 tsp ginger paste

 1/2 tsp cumin powder

 1/2 tsp coriander powder

 1 tsp Kashmiri chili powder

 1/2 tsp sugar

 1/4 tsp garam masala powder

 Three-four slices of raw and seasoned chillies

 1 tsp Kasturi Methi

 4-5 spoons of mustard oil

 Water in quantity

Process:

 First, chickpeas should be cleaned and soaked for a couple of hours. When the chickpeas are well soaked, boil the cut potatoes in a pressure cooker with enough salt and turmeric. While chickpeas are boiling, make a paste with cumin seeds, coriander powder, chili powder, sugar and little water in a bowl.

 Then turn on the gas and place the pan and put mustard oil in it. When the mustard oil is hot, add black cumin seeds to the boil and stir for a few seconds. Add ginger paste, chopped tomatoes, chopped green chillies and the prepared paste. When the masala is ground well, add the boiled chickpeas to it.

 Then stir it well with a small amount of water and let it boil. When it boils well, add garam masala and stir it for a while, turn off the gas and keep it covered. Then open the lid and pour the vegetarian gram ghugni on a serving plate and serve hot.

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