Bihari Chana Ghugni
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Ingredients
- 250 g dried marrowfat peas
- 1 onion, finely chopped
- 3 garlic cloves
- 10 g fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 bay leaves
- 2 tbsp mustard oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 285 kcal
- Protein
- 14 g
- Carbohydrate
- 33.8 g
- of which sugars
- 4.8 g
- Fat
- 8.2 g
- of which saturates
- 1 g
- Fibre
- 10.5 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the dried marrowfat peas in plenty of water overnight, then drain and boil in fresh water for 30-35 minutes until tender.
- 2
Heat the mustard oil in a pan and fry the bay leaf for 30 seconds, then add the chopped onion and cook over medium heat for 8 minutes until golden.
- 3
Add the garlic and ginger and cook for 1 minute, then stir in the ground turmeric and chilli powder.
- 4
Add the cooked peas with a splash of their cooking water and simmer for 10 minutes, mashing a few against the side of the pan to thicken.
- 5
Season to taste and scatter with the chopped coriander before serving with rice or flatbread.
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