Authentic Bihari Ghugni Chuda with Spicy Green Chutney
A classic rustic pairing from Bihar featuring spiced black gram curry tossed with flattened rice. It is a hearty, wholesome breakfast option full of comforting regional flavors.
45min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Pressure cook the soaked black chana with water and salt for 4 to 5 whistles until tender.
2
Heat mustard oil in a pan until it smokes slightly, then let it cool marginally before adding cumin seeds and sliced onions.
3
Sauté the onions until golden brown, then add ginger-garlic paste and green chilies, cooking until the raw aroma disappears.
4
Add turmeric powder, coriander powder, red chili powder, and a splash of water to prevent the spices from burning.
5
Add the boiled kala chana to the spice mixture, mix well, and simmer for 10 minutes so the flavors meld together.
6
Sprinkle garam masala and garnish with fresh coriander leaves; set the ghugni aside.
7
In a separate pan, dry roast the flattened rice (chuda) on low heat until crisp and light, or briefly toss in a little oil if preferred.
8
Serve the hot and spicy ghugni alongside the crunchy chuda, garnished with a squeeze of lemon juice.
Ingredients
1 cup black chana (kala chana), soaked overnight
2 cups flattened rice (chuda)
1 large onion, finely sliced
2 green chilies, slit
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
2 tablespoons mustard oil
Salt to taste
Fresh coriander leaves for garnish
1 lemon wedge
*This AI-generated recipe may contain inaccuracies.