Ghugni is a Bengali version of chole or ragda. Here I have used kabuli chana or chickpeas but green peas or matar is also used for making ghugni.
Recipe of ghugni/ ghoogni
1 cup kabuli chana (chickpeas/ garbanzo beans)
1 onion- chopped
1 tomato- chopped
1 bay leaf (tej patta)
1 black cardamom
1 green cardamom
2-3 cloves (laung)
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp coriander powder
1 tsp ginger-garlic paste
1 1/2 tbsp oil
Salt to taste
1 onion- cut into rings for garnish
1. Soak the kabuli chana overnight. Drain.
2. Pressure cook chana with salt and water. Let 1 whistle come, then cook on medium heat for 30 minutes.
3. Heat oil in a kadhai/ wok. Add bay leaf, cloves, cumin seeds and cardamoms. Let them splutter.
4. Add onion and sauté till light brown.
5. Add ginger-garlic paste and sauté for 1 minute.
6. Add tomato and rest of the spices and salt. Cook till oil begins to separate.
7. Crush a handful of chana and add along with rest of the boiled chana.
8. Boil on a high heat for 3-4 minutes. Lower heat and simmer for 2-3 minutes. Cook till you get the desired gravy consistency.
10. Garnish with onion rings and serve hot ghugni with either roti, luchi, poori or rice.