Recipe - Kala Chana Ghugni For Healthy Breakfast

The simplest version of Kala Chana Ghugni is tempering boiled kala chana with spices like coriander powder, turmeric powder and green chillies. It is quite similar to Sookhe Kale Chane. You can make it with or without onion and garlic. I like to make it without onion and garlic and add 1 -2 tomatoes to it, depending on the quantity. It gives a nice tangy taste to the dish. My mom made it this way. The only change I did to her recipe is now I add curry leaves also to it. Curry leaves, tomato and simple spices make it more delectable, and my mom too liked the addition of curry leaves.

Ingredients

2 Cups Boiled Kala Chana/Black Chickpeas
1-2 tomatoes Medium
4-5 Curry Leaves
1 Cumin Seeds
1-2 Green Chillies
Ginger(small piece)
2 tsp Coriander Powder
1/4 tsp Turmeric Powder
Salt to taste
Finely chopped onion and cilantro leaves for topping/garnish

Method

- Puree tomatoes, ginger and green chillies.

- In a pan or kadhai, add ghee/oil,add cumin seeds,once seeds crackle ad puree, add curry leaves, and cook for 2-3 minutes.

- Add coriander powder, turmeric powder mix well. Add
- Red chilli powder if not using green chilies

- Add boiled Kala Chana (without water), salt to taste and mix well.

- Add around 1/2 cup for semi-dry consistency.

- Garnish with finely chopped cilantro or coriander leaves and onions.