Sular Gugni (Cholar Gugni) is a popular Bengali dish, made with dried chickpeas (channa). It is usually eaten with puri, luchi, paratha or muri. Below is a simple recipe—

 Sular Gugni (Cholar Gugni) is a popular Bengali dish, made with dried chickpeas (channa). It is usually eaten with puri, luchi, paratha or muri. Below is a simple recipe—

Ingredients:

Dried chickpeas (chickpeas) – 1 cup (soaked overnight)

Onion – 1 (finely chopped)

Ginger-garlic paste – 1 teaspoon

Tomato – 1 (chopped)

Green chilies – 2 (chopped)

Turmeric powder – ½ teaspoon

Red chili powder – ½ teaspoon

Coriander powder – 1 teaspoon

Jeera powder – ½ teaspoon

Garham masala powder – ½ teaspoon

Oil – 2 tablespoons

Salt – to taste

Coriander leaves – 2 tablespoons (chopped)

Water – as required

Preparation method:

Soak the chickpeas in water overnight and wash them well the next day.

Boil the chickpeas in a pressure cooker with a little salt and water for 3-4 whistles (they should be soft but still firm).

Heat oil in a pan and fry chopped onion till brown.

Then fry ginger-garlic paste for a while.

Stir in tomatoes and green chillies, so that the tomatoes melt.

Now add turmeric, red chilli, coriander, cumin and garam masala powder and grind well.

Stir in boiled gram and cook covered with a little water for 5-7 minutes.

Once the mash is done, sprinkle coriander leaves on top.