Ingredients: 1 cup chana or chickpeas 4 cups water (room temperature) 2-3 chillies (chopped) Pinch of asafoetida 3 cloves of garlic (crushed) 1/2 onion (finely chopped) Pinch of cumin seeds Pinch of black mustard seeds 5 tablespoons cooking oil 5-10 curry leaves Methods: 1) Soak 1 cup chick peas overnight. 2) The next day, wash chickpeas thoroughly. 3) Transfer chickpeas into a pot, add water and boil until well cooked. Drain water and set aside. 4) In a heated pot, add oil and heat. 5) Add cumin & black mustard seeds and splutter. Also add curry leaves, onion and garlic and saute' until light brown. 6) Add boiled chickpeas, chillies, asafoetida and salt to taste. Mix to combine, cover with a lid and cook for 5 minutes over low heat. Ensure to stir occasionally. *Serve chana ghugari with tea or meals.
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