Kale Chane ki sabji / Ghugani

Serve : 6  

                                                                            

Ingredients :

·         Back chickpeas 250 g (raw chickpeas, soak them with water overnight (8-9 hr)at room temperature)

·         Onion 2-3 sliced

·         Fenugreek seed 1 pinch ( 1/8  tsp )

·         Turmeric ½ tsp

·         Salt (as per taste)

·         Bay leaf 2-3

·         Oil 2-3 tbsp (any vegetable oil)

·         Ghee 1 tsp (optional)
       Masala for gravy click here

Method :

·         Heat 3 tbsp oil in presser cooker, add fenugreek seed to oil.

·         At low flame Add bay leaf, onion and sauté till golden brown.

·         Add masala for gravy, turmeric, salt to it and sauté till masala fried nicely then add ghee.

·          Once masala get fried then add soaked chickpeas along with water and stir well.

·         On high medium flame presser cooker.

·         Leave Presser cooker on high flame for 3-4 whistle or more as soft you want.

·         So Ghughuni is ready now let it set for 15 minute then open the lead of presser cooker

·         And serve hot with chapati or rice.

·         Don’t forget to like and share recipe :-)