GHUGNI (WHITE GRAM IN MASALA)

Ingredients:
Kabuki chana - 150 gms
Ginger paste - 1 tsp
Aniseed - 1/2 tsp
Red chillies - 2
Coconut - 1/2 (grated)
Turmeric - 1/2 tsp
Ghee - 3 tbsp

For Spice powder:
Cinnamon stick - 1" piece
Peppercorn - 8-10
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp

For Garnishing:
Onion - 1 (chopped)
Some coconut strips

Method:

• Soak the kabuki chana in water overnight. Boil in pressure cooker with salt till tender.
• Dry roast the spice ingredients and grind them to make powder.
• Heat 2 tbsp ghee in a pan; fry the coconut pieces till just brown. Mix in the cooked chana and 2-3 cups of water.
• Add turmeric, ginger paste, and season it to taste with salt.
• Bring to the boil and continue to cook for 2-3 minutes.
• In another pan, heat the remaining ghee and add the aniseed and the red chillies and allow these to splutter.
• Add this is the chana gravy.
• Stir and remove to a serving dish.
• garnish with sliced coconut pieces and chopped onion.