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The delicious kale chane ki ghugni, originally a Bihari innovation is offered as prasad on the auspicious occasion of Durga Ashtami. This protein – rich dish is best enjoyed with hot puris and halwa.
As this is the traditional preparation for Navaratri, it is made without onion and garlic. Kala chana (black chickpeas) is soaked overnight, washed thoroughly and pressure cooked with a little turmeric powder and salt.
A generous dollop of desi ghee or mustard oil is heated lightly in a large kadai. Cumin seeds, finely chopped green chillies, ginger and spices like peppercorns, red chilli powder, coriander powder and turmeric powder are added and roasted. The soft chana is added to the masala and cooked for a few minutes.
Kasuri methi or amchur powder or garam masala is added to this and cooked till all the water evaporates. Some people prefer to make a paste of the spices, roast it in desi ghee or mustard oil and pressure cook the chana along with it.
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