Ingredients:
Chickpeas (Kabuli Channa) – 1 cup
Salt as per taste
Potatoes – 2, boiled, peeled and cut into 1/2 inch cubes
Turmeric Powder – 1/2 tsp
Curry Leaves – few

For the Masala:
Oil – 1 tsp
Dry Red Chillies – 4
Coriander Seeds – 1 tsp
Fresh Coconut – 1 cup, grate
Tamarind Extract – 1 cup

For Tempering:
Oil – 2 tsp
Mustard Seeds – 1/2 tsp
Asafoetida Powder – 1/2 tsp
Dry Red Chilli – 1
Curry Leaves – 2 to 3

Method:
1. Wash the chickpeas and soak in water for 8 hours.
2. Drain and rinse well.
3. Pressure cook it with salt and 2 cups of water for 8 to 10 minutes.
4. Heat oil for the masala in a kadai.
5. Add red chillies and fry for 45 seconds.
6. Mix all the masala ingredients with 1/4 cup of water and grind to a smooth paste.
7. Transfer the chickpeas with the water to the same pan.
8. Add the potatoes, turmeric powder, curry leaves and salt.
9. Add 1/2 cup of water if needed and simmer till well blended.
10. Add the masala and simmer uncovered for another 5 to 7 minutes.
11. Heat oil for tempering and fry the tempering ingredients.
12. When mustard seeds start spluttering add it to the ghashhi.
13. Serve hot with plain rice.

Feel free to comment or share your thoughts on this recipe of Ghashhi from Awesome Cuisine.

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