Kala Chana Gughni

About Kala Chana Gughni

Ingredients

• Brown Bengal gram (kale chane), soaked overnight and pressure cooked 1 cup
• Oil 1 tbsp
• Medium onion, chopped 1
• Cumin seeds 1 tsp
• Green chilli, chopped 1
• Onion seeds (kalonji) ½ tsp
• Ginger, chopped ½ tsp
• Garlic, chopped ½ tsp
• Salt to taste
• Turmeric powder ½ tsp
• Red chilli powder 1 tsp
• Garam masala powder 1 tsp
• Asafoetida ½ tsp
• Medium tomatoes, chopped 2
• Mustard paste ½ tsp

How to Make Kala Chana Gughni (Stepwise Photos)

Method

1. Heat oil in a deep non-stick pan, add onion and saute till golden. Add cumin seeds, green chilli, and onion seeds and saute for 1 minute.
2. Add ginger and garlic and mix well. Add salt, turmeric powder, red chilli powder, garam masala and asafoetida, mix well and saute till oil separates.
3. Add tomatoes and boiled and drained brown Bengal grams and mix. Add mustard paste and mix well. Simmer for 3-4 minutes.
4. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps