Chholar Ghughni
bengali, indian, main dish, vegetarian
2 1/2 tablespoon vegetable oil
1 bay leaf
2 1/2 cup onion, finely chopped
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1/2 teaspoon turmeric
2 teaspoon cumin, ground
2 teaspoon coriander, ground
1 teaspoon green chile, seeded & minced
1/2 cup tomatoes, chopped
1/4 teaspoon salt
1 1/2 cup chick peas, cooked
----GARNISH----
1 mild raw onion rings
1 roma tomatoes, chopped
1 cilantro, chopped
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 & chile, 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.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
Yield: 4 servings