Chholar ghughni


Yield 4 Servings

Ingredient:

2½ tablespoon Vegetable oil
1 each Bay leaf
2½ cup Onion, finely chopped
1 tablespoon Garlic, minced
1 tablespoon Ginger, minced
½ teaspoon Turmeric
2 teaspoons Cumin, ground
2 teaspoons Coriander, ground
1 teaspoon Green chili, seeded & minced
½ cup Tomatoes, chopped
¼ teaspoon Salt
1½ cup Chick peas, cooked
Mild raw onion rings
Roma tomatoes, chopped
Cilantro, chopped

GARNISH Heat oil in skillet & add bay leaf & onion. Fry until richly browned, but not burnt, 15 to 20 minutes. Stir often while cooking. Stir in the ginger & garlic & cook for several minutes. Add turmeric, cumin, coriander & chili, mix well. Add tomatoes & salt. Slightly reduce heat, cover & cook until the tomatoes begin to disintegrate & a thick sauce forms. Stir occasionally to prevent sticking, adding a little water if necessary. Add cooked chick peas & cook for 5 more minutes. Remove from heat & let stand for a few minutes. Serve with garnishes. This dish is excellent with hot potatoes.
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