Bihari Kale Chana Ki Ghugni
Bihari Kale Chana Ki Ghugni is a delicious Bihari dish. Ready in about 45 minutes and serves 4 — a great addition to your daily meals.
45min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Pressure cook the soaked black chickpeas with 2.5 cups of water and a pinch of salt for 4 to 5 whistles until tender.
2
Heat mustard oil in a heavy-bottomed pan or pressure cooker until it reaches smoking point, then reduce heat slightly.
3
Add cumin seeds, dry red chillies, and bay leaf; allow them to splutter and release aroma.
4
Add finely chopped onions and sauté on medium heat until deep golden brown.
5
Stir in the ginger-garlic paste and cook for 1 to 2 minutes until the raw smell disappears.
6
Add chopped tomatoes, turmeric powder, coriander powder, cumin powder, red chilli powder, and salt to taste. Cook until tomatoes soften and oil begins to separate.
7
Add the boiled black chickpeas along with their cooking liquid. Mix well and lightly crush a small portion of the chickpeas against the side of the pan to thicken the gravy.
8
Simmer on medium-low heat for 10 to 12 minutes until the gravy reaches a thick, rich consistency.
9
Sprinkle garam masala and fresh coriander leaves, stir well, and turn off the heat.
10
Serve hot garnished with slit green chillies alongside puffed puris or spiced puffed rice (muri).
Ingredients
1 cup black chickpeas (kale chana), soaked overnight
2 tbsp mustard oil
1 tsp cumin seeds
2 dry red chillies
1 bay leaf
1 cup onions, finely chopped
1 tbsp ginger-garlic paste
2 medium tomatoes, chopped
1 tsp turmeric powder
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp red chilli powder
1 tsp garam masala powder
Salt to taste
2 tbsp fresh coriander leaves, chopped
1 green chilli, slit (for garnish)
*This AI-generated recipe may contain inaccuracies.