Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Jharkhand · Breakfast

Dhuska with Ghugni

Traditional 2. Dhuska with Ghugni recipe

🧺 Ingredients

• Dhuska: 120g chana dal (soaked), 60g urad dal (soaked), 200g rice (soaked), 5g cumin seeds, pinch asafoetida, 2.5g turmeric powder, 2.5g salt, 15g coriander (chopped), 2 green chillies, 3.75g ginger, 180ml water, mustard oil for frying
• Ghugni: 200g black chickpeas (soaked overnight), 2.5g turmeric, 2.5g salt, 5g cumin seeds, pinch asafoetida, 30g onion (chopped), 2 green chillies (chopped), 10g ginger (minced), 10g coriander (chopped), 10ml mustard oil

👩‍🍳 How to make Dhuska with Ghugni

1. Soak dals and rice for 5 hours.
2. Grind soaked ingredients with water, chillies, ginger until running consistency.
3. Add cumin, asafoetida, turmeric, salt, coriander.
4. Beat batter 2 min.
5. Pour spoonfuls into hot mustard oil, fry 3 min per side until golden.
6. For ghugni: pressure cook chickpeas 6 whistles with water and salt.
7. Temper mustard oil with cumin and asafoetida, add onion, fry 2 min until soft, add chillies and ginger, cook 1 min.
8. Add cooked chickpeas, turmeric, salt, coriander, 60ml water.
9. Simmer 8 min.
10. Visual cue: dhuska should be crispy outside, soft inside; ghugni should have thick curry coating chickpeas.

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