Ghugni - evening snack from Varanasi

A famous east Indian evening snack ghugni can be prepared with black grams, chick peas, and even peas. It's sweet, sour and spicy all at once! Here’s how to make a Banarasi ghugni.

Ingredients
½ Bengal gram (white or black)
½ cup coconut oil or preferably mustard oil
2 chopped shallots
Small piece of ginger chopped
7 to 8 garlic cloves chopped
5 green chillies chopped
5 pods of cardamom
1 piece cinnamon
2 cinnamon leaves
½ teaspoon cumin
1 teaspoon mustard
½ teaspoon each of chilly powder, coriander powder, turmeric powder
Salt to taste
1 cup water
3 lemons (juice extracted)
1 stalk or coriander leaf
2 tablespoon ghee

Preparation
Boil and cook the Bengal gram well
Heat oil in a wide-mouthed pan and add cardamom, cinnamon leaves, cinnamon, cumin, and mustard and fry lightly
Add the shallots and fry them crisp
Now add ginger, garlic and green chillies and sauté well and cook for about three minutes
Next to add in are red chilly powder, coriander and turmeric powders and salt
Pour in a bit of water to mix all the ingredients
Cook for three more minutes to thicken the gravy
Add in the cooked gram
Pour in one more cup of water and allow the mix to cook well for about 15 minutes
Pour in the lime extract on top
Add the ghee and serve decorated with coriander leaves