Mahakoshal Chana Ghugni
Spiced boiled white peas tossed with onion, tomato and tangy spices, a popular Jabalpur street snack from the Mahakoshal region.
- Prep
- 480 min
- Cook
- 25 min
- Total
- 505 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Pressure cooker
- •Pan
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 6 g
- carbs
- 34 g
- fibre
- 8 g
- protein
- 10 g
- calories
- 220 kcal
Instructions
- 1
Pressure cook the soaked white peas with turmeric and salt until soft. Let it cook for about 6-8 whistles.
- 2
Heat oil in a pan. Fry the onion until it turns golden.
- 3
Add ginger and green chilli. Add the tomato next and cook until it softens.
- 4
Add chilli powder, boiled peas, and a little cooking liquid. Simmer gently for 8-10 minutes.
- 5
Stir in tamarind pulp and chaat masala (tangy spice blend). Adjust the salt and tang to your taste.
- 6
Top with chopped raw onion and coriander. Serve warm.
Chef's tips
Soak peas for at least 8 hours or overnight so they cook evenly. Adjust the tamarind for your preferred street-style sourness.
Ingredient substitutions
- white peas → black chana (kala chana)
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently with a splash of water on the stove.
Common mistakes to avoid
- •Undercooking the peas so they stay firm instead of becoming soft.
Serving suggestions
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