Aditya sets up his kitchen, the panoramic vista of Varanasi bustling behind him and tosses up some delicious Benarasi ghugni! The recipe of which is age old, of course! Served with piping hot poori or kachori.
1/2 kg kala channa
For the base:
1/2 cup mustard oil
2 red onions, roughly chopped
1 inch ginger, roughly chopped
7-8 cloves of garlic, roughly chopped
4-5 green chilies, finely chopped
3 brown cardamoms
5-6 green cardamoms
1 inch cinnamon
2 bay leaves
1 1/2 tsp cumin seeds
1 tsp mustard seeds
1 1/2 tsp of turmeric powder
1 1/2 tsp red chilli powder
1 1/2 tsp coriander powder
Salt to taste
1 cup water
Juice of 3 limes
1 bunch coriander leaves
2 Tbsp ghee
Soak and pressure-cook the channa till almost done.
In a heavy bottomed pan, heat the mustard oil till it's smoking.
Into this, add the dry spices - brown cardamom, green cardamoms, cinnamon, bay leaves, cumin seeds and mustard seeds. Fry the spices in the mustard oil lightly.
Add in the onions and saute until they brown.
Add the ginger, garlic and green chilli, stir to mix and let cook for 2-3 minutes.
Add turmeric powder, red chilli powder, coriander powder and salt to taste.
Add a little water to bring all the ingredients together.
Cook for 2-3 minutes to let this base amalgamate.
Add the cooked black channa to the base.
Add a cup of water and leave to simmer for 15 minutes.
Once cooked, squeeze in the lime juice, drizzle with ghee and sprinkle a handful of coriander leaves to garnish.