Like any other language they too have their special terms to cooking..like tempering, they call it Chaukana, what some of you may call tadka or vaghar ( as we call it here in Gujarat.).Light frying is called Bhoonjana.
I have a friend, whose mom’s from Bihar and they cook some traditional Bihari food which tastes absolutely amazing.These are the recipes given to me by her.For the second day of traditional recipes in this edition of BM I have prepared Ghugni with Dhuska.
Ghugni , has many versions, but after a deep study I felt the Ghugni made with black gram to be most authentic. Dhuska is a bread with rice flour and a little udad daal. It is supposed to be deep fried, but somehow no one eats fried food , so I decided to shallow fry.
Coming to the recipe ...
2 tbsp mustard oil
1 cup black gram( brown chick peas), soaked overnight
1 tsp cumin seed
1 big tomato, finely chopped
1’’ piece ginger, paste
2-3 green chillies, finely chopped
¼ tsp turmeric powder
½ tsp coriander powder
½ tsp red chilly powder
¼ tsp garam masala
½ tsp mango powder
Salt to taste
Add cumin seeds, green chilly and tomatoes.
Add the grams, and all spices, except mango powder and garam masala.
Cook well, they call it Bhoojana!
Once it comes up on oil, add water and pressure cook for two whistles, and then on slow fire for about 10 minutes. The grams should have cooked, if otherwise cook till done.
Add garam masala and mango powder.
2 cups rice
½ cup split black gram
¼ cup chana daal
Soak the rice and daals overnight.
Grind to a paste.
Add salt and cumin seed.
Heat oil.pour a ladle full and fry till crisp.
The other version is to make on a non stick girdle.
Heat the girdle.
Drizzle some oil.
Pour a ladle full .
Flip and cook the other side.
Drizzle oil in between to make it little crisp.
Serve with Ghughni
, and sliced onions .