Bihari Kale Channe Ki Ghugni
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
2 cups dried chick peas
1 teaspoon ginger paste
1 teaspoon garlic paste
4 green chiles
1 teaspoon cumin seeds
1 bay leaf
½ teaspoon turmeric powder
1 ½ tablespoon red chili powder
2 tablespoon freshly ground coriander powder
1 teaspoon black pepper powder
1 teaspoon fresh roasted cumin powder
1 tablespoon mustard oil
Finely chopped onions
Finely chopped green chiles
Grated roasted coconut(optional)
1 teaspoon roasted cumin
Soak dried black chick peas for about 8 hours. Cook the soaked chick peas with a pinch of turmeric powder until just cooked, do not overcook it.
Chop onions into thin slices. Grind ¼ portions of the sliced onions along with 2 tablespoon of cooked chickpeas, keep aside.
Heat oil in a wide pan. Add bay leaves, cumin seeds. Add sliced onion and green chiles, cook till onions turn translucent.
Add ginger and garlic paste and cook until raw smell of the paste goes off.
Add red chili powder, coriander powder, turmeric powder, pepper powder, roasted cumin powder and the ground onion-chickpea paste, mix well. Cook for about 3 minutes. Next add the cooked chickpeas and mix well. Add salt to taste and water(about ¼ cup), mix well. Simmer and let it cook for about 20 to 30 minutes, add water if the ghugni dries up.
Once you get the required consistency, turn off flame. In the end add some roasted cumin seeds, finely chopped onions and green chiles. Serve hot with puri, rotis, parathas.