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<\/strong><\/p>\nPreparation Time:<\/strong> 10 minutes<\/p>\n Soaking Time for Chana:<\/strong> Overnight \/ 08 hours<\/p>\n Cooking Time:<\/strong> 15 minutes<\/p>\n Serves:<\/strong> 4<\/p>\n Ingredients and Quantity:<\/strong><\/p>\n Black Chana, soaked overnight\u00a0-1 \u00bd \u00a0cup<\/p>\n Water- 04 cups<\/p>\n Salt- 1\/4th<\/sup> tsp.<\/p>\n Extra Virgin Olive oil- 1 \u00bd tbsp.<\/p>\n Pomegranate Pearls- \u00bd cup<\/p>\n Peanuts without skin, roasted- 01 tbsp.<\/p>\n Onions chopped-\u00a001 large<\/p>\n Tomatoes pulp removed, chopped-\u00a001 large<\/p>\n Green chillies, finely chopped\u00a0\u2013 02 nos.<\/p>\n Raw mango, chopped- \u00bd tbsp.<\/p>\n Fresh Cilantro, finely chopped\u00a0-02 tbsp.<\/p>\n Black salt\u00a0-to taste<\/p>\n Freshly ground cumin powder\u00a0– 01 tsp.<\/p>\n Chaat masala\u00a0-1\/2 tsp. tsp.<\/p>\n Dry mango powder- \u00bd tsp.<\/p>\n Red chilli powder\u00a01\/2 tsp<\/p>\n Lemon juice\u00a0– 02 tbsp.<\/p>\n For the Dhungar:<\/strong><\/p>\n Small bowl-01 no<\/p>\n Live coal- 02 small<\/p>\n Clarified butter (Desi ghee)- 01 tsp.<\/p>\n Cumin seeds- \u00bd tsp.<\/p>\n For the garnishing:<\/strong><\/p>\n Cilantro, finely chopped\u00a0-01 tbsp.<\/p>\n Method:<\/strong><\/p>\n Wash and pressure cook soaked black chana in 04 cups of water and 1\/4th<\/sup> tsp of salt for seven to eight whistles or till done. Transfer them into a non-stick kadai and simmer till all the water evaporates add olive oil and saut\u00e9 for a minute.<\/p>\n In a large salad bowl add the cooked hot chana. Let it cool. Add pomegranate pearls, peanuts, chopped onions, tomatoes, green chillies, chopped raw mango, , chopped cilantro, black salt, roasted cumin powder, chaat masala, dry mango powder. red chilli powder and lemon juice and mix well.<\/p>\n Place the small bowl on the prepared chana. In that place the live coal. Add the cumin seeds and desi ghee. Once it starts smoking cover the salad bowl with a tight fitting lid, so that smoke does not escape.<\/p>\n Serve the chaat immediately garnished with chopped cilantro.<\/p>\n 1.\u00a0\u00a0\u00a0 You may add chopped cucumber, boiled and cubed potatoes.<\/p>\n 2.\u00a0\u00a0\u00a0\u00a0\u00a0 You may make the same chaat with Green chana, when in season.<\/p>\n 3.\u00a0\u00a0\u00a0 \u201dDhungar\u201d <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" A mouth-watering sweet and tangy chaat overloaded with nutrition and\u00a0is prepared with cooked black chickpeas,<\/p>\n","protected":false},"author":1,"featured_media":9617,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[156,157,85,103],"tags":[],"class_list":["post-9614","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-indian","category-indian-cuisine","category-indian-street-foods","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/chefreetuudaykugaji.com\/blog\/wp-content\/uploads\/2019\/12\/SBCC4-mincc.jpg?fit=4752%2C7128&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-2v4","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/9614","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=9614"}],"version-history":[{"count":3,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/9614\/revisions"}],"predecessor-version":[{"id":9619,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/9614\/revisions\/9619"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media\/9617"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=9614"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=9614"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=9614"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Chef Tips:<\/h4>\n
\nDhungar (Smoked \/ Smoking) is a technique of imparting a smoky flavour to a dish, when a particular dish has finished cooking, a live coal is taken and pure ghee is poured on it, when it starts to smoke this is put in the pot, the smoke from the coal must be trapped in the pot by tightly closing the lid. The smoke thus trapped for about 25 to 30 minutes, permeates the cooked food \/ beverage. But you may decrease the smoking time for salads \/ chats to 5 minutes.
\nOccasionally the Dhungar flavour is enhanced by first sprinkling spices on the live coal such as Cumin Seeds, Cloves or Cardamom -Green or Black on the live coal and then adding pure ghee and covering it. The spices \/ flavorings used while giving dhungar varies according to the recipe.<\/p>\n