bihari style ghugni recipe, how to make ghugni recipe | kala chana ghugni

this is a bihari style ghugni recipe which is a delicious curry made with black or brown chickpeas. the recipe comes from the bihari cuisine.
5 from 1 vote

bihari style ghugni recipe with step by step photos – delicious spiced curry made with black or brown chickpeas. this kala chana ghugni recipe comes from the bihari cuisine.

bihari kala chana ghugni

both the dry as well as the curried version of ghugni have been requested by readers. for now adding the gravy or curry version. i will be sharing more regional recipes as i do have a lot of requests for them.

ghugni is a popular dish in assam, bengal, odisha, bihar and UP. ghugni can also be made with white chickpeas as well as dried peas (yellow or white or green). there are many variations of making ghugni. the street food version of ghugni is generally dry but too tasty.

this bihari style kala chana ghungi recipe is a homely version. for the recipe i referred to a cookbook and made many changes. now the kala chana ghugni has become a favorite black chickpea curry at home along with the punjabi kala chana recipe and kadala curry from kerala cuisine.

i served ghugni with rotis, but you can also have it with pooris or steamed rice. to make any dish from chana, you need to soak it for 7 to 8 hours or overnight. the recipe is very easy and everything is cooked in a pressure cooker. so you do not need to do any separate frying or sautéing. this is a healthy recipe as black chickpeas are highly nutritious.

during winters this ghugni curry is very comforting with some steamed hot rice. also do not forget to accompany some chopped onions, green chilies, coriander leaves and lemon wedges.

few more tasty recipes for you!

ghugni recipe

5 from 1 vote
Prep Time:8 hrs
Cook Time:20 mins
Total Time:8 hrs 20 mins
this is a bihari style ghugni recipe which is a delicious curry made with black or brown chickpeas. the recipe comes from the bihari cuisine.
ghugni recipe, kala chana ghugni recipe
Course:main course
Cuisine:bihari
Servings:4

INGREDIENTS FOR ghugni recipe

(1 CUP = 250 ML)

main ingredients for ghugni recipe

  • 1 cup black chickpeas OR 200 grams black chickpeas (kala chana)
  • 2 tablespoons mustard oil
  • ½ teaspoon cumin seeds (jeera)
  • 1 tej patta (indian bay leaf)
  • 1 inch cinnamon (dalchini)
  • 2 cloves - OPTIONAL
  • 150 grams onions OR 2 medium to large onions OR 1.3 cups finely chopped onions
  • 160 grams tomatoes OR 2 medium to large tomatoes OR 1 cup finely chopped tomatoes
  • ½ teaspoon ginger-garlic paste
  • ½ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chilli powder (lal mirch powder)
  • 1 teaspoon cumin powder (jeera powder)
  • 1 tablespoon coriander powder
  • ½ teaspoon garam masala powder
  • salt as required
  • 2 cups water for pressure cooking

garnish and side accompaniments for ghugni

  • cup finely chopped onions
  • 1 to 2 green chilies - finely chopped
  • cup chopped coriander leaves
  • 1 medium sized lemon or lime

HOW TO MAKE ghugni recipe

soaking and cooking kala chana

  • rinse black chickpeas with water a couple of times. then soak the black chickpeas overnight or for 7 to 8 hours in enough water. drain the water and keep the chickpeas aside.

making ghugni recipe

  • in a pressure cooker, heat 2 tablespoons mustard oil. once the mustard oil begins to smoke, then lower the flame.
  • add ½ teaspoon cumin seeds, 1 tej patta, 1 inch cinnamon and 2 cloves (optional). the oil will be hot and the spices will crackle in fraction of seconds.
  • then immediately add 1.3 cups finely chopped onions.
  • saute onions till they turn light brown.
  • next add ½ teaspoon ginger-garlic paste and saute till their raw aroma goes away.
  • next add 1 cup finely chopped tomatoes.
  • saute till the tomatoes turn mushy and you see oil releasing from the sides of the onion-tomato masala.
  • now add all the spice powders one by one - ½ teaspoon turmeric powder, ½ teaspoon red chilli powder, 1 teaspoon cumin powder and 1 tablespoon coriander powder. 
  • mix the spice powders very well with the onion-tomato base.
  • add the soaked kala chana and mix them very well with the masala.
  • now add 2 cups water.
  • season with salt and mix well.
  • pressure cook on medium flame for 15 to 20 minutes or till the chana is cooked. the time of cooking will vary on the quality of chana. in case the chana is not cooked, then continue to pressure cook for some more minutes.
  • once the pressure settles down on its own, remove the lid and keep the cooker on stove top. simmer the ghugni gravy on a low to medium flame till it thickens slightly. mash some chana pieces with the spoon as this helps in thickening the gravy.
  • once the ghugni gravy has thickened to a medium consistency, add ½ teaspoon garam masala powder and mix very well. switch off the flame. 
  • serve kala chana ghugni garnished with some finely chopped onion, chopped coriander leaves, finely chopped green chilies and drizzled with some lemon juice. you can also accompany a simple mix of ⅓ cup finely chopped onions, 1 or 2 green chilies (chopped), ¼ cup coriander leaves and lemon wedges. serve ghugni with chapatis, pooris or with steamed rice.
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how to make kala chana ghugni recipe

1. rinse 1 cup black chickpeas, (200 grams) with water a couple of times. then soak the black chickpeas overnight or for 7 to 8 hours in enough water. drain the water and keep the chickpeas aside.

kala chana for kala chana ghugni recipe

2. in a pressure cooker, heat 2 tablespoons mustard oil. once the mustard oil begins to smoke, then lower the flame.

making kala chana ghugni recipe

3. add ½ teaspoon cumin seeds, 1 tej patta, 1 inch cinnamon and 2 cloves (optional). the oil will be hot and the spices will crackle in fraction of seconds.

spices to make kala chana ghugni recipe

4. then immediately add 1.3 cups finely chopped onions.

onions to make kala chana ghugni recipe

5. saute onions till they turn light brown.

onions to make kala chana ghugni recipe

6. next add ½ teaspoon ginger-garlic paste.

preparing kala chana ghugni recipe

7. saute till the raw aroma of ginger-garlic goes away.

preparing kala chana ghugni recipe

8. next add 1 cup finely chopped tomatoes.

preparing kala chana ghugni recipe

9. saute till the tomatoes turn mushy and you see oil releasing from the sides of the onion-tomato masala.

preparing kala chana ghugni recipe

10. now add all the spice powders one by one – ½ teaspoon turmeric powder, ½ teaspoon red chilli powder, 1 teaspoon cumin powder, 1 tablespoon coriander powder.

preparing kala chana ghugni recipe

11. mix the spice pwoders very well with the onion-tomato base.

preparing kala chana ghugni recipe

12. add the soaked chana.

kala chana for preparing kala chana ghugni recipe

13. mix the chana very well with the masala.

kala chana for preparing kala chana ghugni recipe

14. now add 2 cups water.

making bihari style kala chana ghugni recipe

15. season with salt and mix well.

making bihari style kala chana ghugni recipe

16. pressure cook on medium flame for 15 to 20 minutes or for 12 to 15 whistles till the chana is cooked. the time of cooking will vary on the quality of chana. in case the chana is not cooked, then continue to pressure cook for some more minutes.

making bihari style kala chana ghugni recipe

17. once the pressure settles down on its own, remove the lid and keep the cooker on stove top. simmer the curry on a low to medium flame till it thickens slightly. mash some chana pieces with the spoon as this helps in thickening the gravy. once the ghugni gravy has thickened to a medium consistency, add ½ teaspoon garam masala powder.

making bihari style kala chana ghugni recipe

18. mix very well. chopped coriander leaves is added in garnish. but instead of garnishing you can also mix coriander leaves in the ghugni gravy and then serve.

once the gravy has thickened to a medium consistency, add ½ teaspoon garam masala powder.

19. serve ghugni topped with some chopped coriander leaves, finely chopped onions. also add finely chopped green chilies and drizzle some lemon juice on top. you can also accompany this simple mix of ⅓ cup finely chopped onions, 1 or 2 green chilies (chopped), ¼ cup coriander leaves and lemon wedges. serve ghugni with chapatis, pooris or with steamed rice.

kala chana ghugni recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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4 comments/reviews

  1. Thanks to your recipes, my family and friends think I’m a good cook. And special thanks for posting the weight of the ingredients, I’m a bit OCD when it comes to measuring.

    A question on this recipe, can I replace chickpeas with dried green peas in the recipe? Do I need to make any alterations?

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