Authentic Bihari Ghugni with Crispy Murmura
A beloved comfort food from Bihar featuring tender black chickpeas simmered in a robust, spiced onion-tomato gravy. Served warm over puffed rice, it delivers a delightful harmony of earthy spices and crunchy textures.
50min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Drain the soaked black chickpeas and pressure cook them with 3 cups of water and salt for about 5 to 6 whistles until tender.
2
Heat mustard oil in a heavy-bottomed pan until it reaches smoking point, then reduce heat slightly.
3
Add cumin seeds and bay leaf, letting them sputter in the hot oil.
4
Add the finely chopped onions and sauté until they turn golden brown.
5
Stir in the ginger-garlic paste and slit green chilies, cooking for another minute until the raw aroma disappears.
6
Add turmeric powder, coriander powder, and Kashmiri red chili powder, splashing a tablespoon of water to prevent the spices from burning.
7
Pour in the tomato puree and cook the masala mixture until oil begins to separate from the edges.
8
Add the boiled black chickpeas along with their stock into the pan and mix well.
9
Simmer the curry on medium-low heat for 10 to 12 minutes so the flavors meld together, then sprinkle garam masala.
10
Garnish with freshly chopped coriander leaves and serve piping hot over a generous bed of crispy puffed rice.
Ingredients
1 cup Kala Chana (black chickpeas), soaked overnight
2 medium onions, finely chopped
2 tomatoes, pureed
1 tbsp ginger-garlic paste
2 green chilies, slit
1 tsp cumin seeds
1 bay leaf
1 tsp turmeric powder
1.5 tsp coriander powder
1 tsp Kashmiri red chili powder
1/2 tsp Garam Masala
2 tbsp mustard oil
Salt to taste
3 cups Murmura (puffed rice) for serving
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.