Bihari Kale Chane Ki Ghugni Recipe
Bihari Kale Chane Ki Ghugni Recipe is a delicious spicy curry made with kala chana or black chickpeas. Serve Bihari Kale Chane Ki Ghugni with Whole Wheat Lachha Paratha or Puri.
In Bihar, it’s called ghughri. Traditional ghugni is made with dried white peas. Some use minced lamb in it, some don’t. Ghugni can also be made with black chickpeas, dried green peas or even black eyed beans. It’s the most popular evening snack in the eastern part of India. Assam, Bengal, Odisha and Bihar have their own variation of ghugni.
Ghugni has a medley of spices with great flavors put together. It’s considered as one of the most cheapest and filling food from the varieties of street food we get in Eastern parts. It can be served with almost everything, puri, parathas, rotis, or just as it is plain ghugni. Most important part of ghugni is the garnish after cooking it. Traditionally there are always some fine chopped onions, finely chopped green chilies, lime juice and some even add grated coconut, raw or roasted ones.
You can try other Bihari recipes such as
The contest is in association with Preethi Kitchen Appliances.
- 2 cups Kala Chana (Black Chickpeas) , you get the green variety as well
- 4 Onions , sliced
- 1 teaspoon Ginger Garlic Paste
- 4 Green Chillies , chopped
- 1 teaspoon Cumin seeds (Jeera)
- 1 Bay leaf (tej patta)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1-1/2 tablespoon Red chilli powder
- 2 tablespoon Coriander Powder (Dhania) , freshly ground
- 1 teaspoon Black pepper powder
- 1 teaspoon Cumin powder (Jeera) , fresh roasted
- 1 tablespoon Mustard oil For garnish
- Onions , finely chopped
- Green Chillies , finely chopped
- Fresh coconut , grated and roasted (optional)
- 1 teaspoon Cumin seeds (Jeera) , roasted
How to make Bihari Kale Chane Ki Ghugni Recipe
To begin making the Bihari Kale Chane Ki Ghugni Recipe, soak dried black chickpeas for about 8 hours. Cook the soaked chickpeas with a pinch of turmeric powder until just cooked, do not overcook it.
Chop onions into thin slices. Grind 1/4 portions of the sliced onions along with 2 tablespoon of cooked chickpeas, keep aside.
Heat oil in a pan. Add bay leaves, cumin seeds, sliced onion, green chilies, and cook till onions turn translucent.
Once done add ginger and garlic paste and cook until raw smell of the paste goes off.
After the ginger garlic is cooked add red chili powder, coriander powder, turmeric powder, pepper powder, roasted cumin powder and the ground onion-chickpea paste, mix well. Cook for about 3 minutes.
Next add the cooked chickpeas and mix well. Add salt to taste and water,about 1/4 cup, mix well. Simmer and let it cook for about 20 to 30 minutes, add water if the ghugni dries up.
Once you get the required consistency, turn off the heat. In the end add some roasted cumin seeds, finely chopped onions and green chilies and serve.
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."