Bihari Chana Ghugni with Murmura
A classic rustic street-food pairing featuring spiced black chickpeas simmered with aromatic masalas, served alongside crunchy puffed rice. This comforting snack offers a delightful interplay of earthy and tangy flavors.
45min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Pressure cook the soaked kala chana with water and a pinch of salt for 5 to 6 whistles until tender.
2
Heat mustard oil in a heavy-bottomed pan until it smokes slightly, then let it cool marginally.
3
Add cumin seeds and bay leaves to the hot oil, allowing them to splutter.
4
Add the finely chopped onions and sauté until golden brown.
5
Stir in the ginger-garlic paste and green chilies, cooking until the raw aroma disappears.
6
Add the chopped tomatoes along with turmeric, coriander, and red chili powders, cooking until the oil separates from the masala.
7
Pour in the boiled kala chana along with its cooking liquid and mix well.
8
Simmer the curry on low heat for about 10 minutes so the flavors meld together, then sprinkle garam masala.
9
Garnish the hot ghugni with fresh coriander leaves.
10
Serve the spiced chana ghugni in bowls alongside a generous mound of murmura, extra chopped onions, and lemon wedges.
Ingredients
2 cups kala chana (black chickpeas), soaked overnight
2 tablespoons mustard oil
1 teaspoon cumin seeds
2 bay leaves
2 medium onions, finely chopped
1 tablespoon ginger-garlic paste
2 green chilies, slit
2 tomatoes, finely chopped
1 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon red chili powder
1 teaspoon garam masala
Salt to taste
3 cups murmura (puffed rice)
1 small onion, finely chopped for garnish
Fresh coriander leaves, chopped
Lemon wedges for serving
*This AI-generated recipe may contain inaccuracies.