CHAPATI GHIGUNI

NOTE:
Ghuguni the favourite street food of Kolkatta,served with a dash of tamarind juice and chat masala with sprinkling of onion: Enjoy making this wonderful tangy dish for your family. I have used onions to enhance the taste.But ghuguni tastes equally good without onions. Mustard oil gives a better flavour.But I have used Sunflower oil.

Recipe:
U need:
White dry peas: 2 cups washed and soaked for 5 to 6 hours.
Well diced onions: 1/4 cup
Saunf: 1 tsp
Jeera: 1/2 tsp + 1 tsp
Methi seeds: 3 to 4
Kala jeera: 1/2 tsp
Bay leaf: 1
Red chillies: 2
Oil :3 tablsp
ginger: 3 tsp minced fine
Salt to taste
Dhaniya-jeera powder: 2 tsp
Tomatoes: 1 chopped fine
Green chillies: 2 minced fine
Tamarind juice: 2 tablsp
Coriander leaves: 3 tsp minced fine
Garam masala: 1 tsp
Chat masala to taste

Method:
1.Pressure cook the soaked peas till the peas are soft.3 to 4 whistles.
2. Dry roast saunf,1/2 tsp jeera, methi seeds,bay leaves,kala jeera and red chiilies for 1 min till a nice aroma comes.Cool and dry grind to a powder with a pinch of salt and 1/2 tsp sugar.
3. Heat 3 tablsp oil in a kadai.When hot add 1 tsp jeera. Sauté.Add the ginger and minced green chillies and sauté. Now add the onions and continue frying.(Here if onions not used then directly add the tomatoes)
4. Add chopped tomatoes and stir well.Add dhaniya-jeera powder,salt,garam masala powder and continue stirring. Once the tomatoes are done,add the cooked peas.Mix well.Add 1 cup water and simmer for 5 to 6 mins. Add some coriander leaves.
5. Add the ground dry powder,stirring well.Simmer for another 5 mins.
6.Transfer to a serving bowl. Just before serving add a dash of the tamarind juice,sprinkle some chat masala and garnish with coriander leaves. Serve with rotis or plain bread.
Bon!Appetite!!!!!!!!!!!