Black Chana ghugni

Name: Black Chana ghugni
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup black chickpeas or 200 grams black chickpeas (kala chana); 2 tablespoons mustard oil; ½ teaspoon cumin seeds; 1 tej patta (indian bay leaf); 7-8 curry leaves; 2 medium to large onions sliced; 1/2 teaspoon Ginger Garlic Paste; 2 tomatoes chopped; 1 green chilli; 1/2 teaspoon turmeric powder; ½ teaspoon red chilli powder; 1 tablespoon Coriander Powder; ½ teaspoon Garam Masala; As Per Required salt; 2 cups water for pressure cooking; As Required Garnish Garnish And Side Accompaniments chopped onions; 1/4 cup grated coconut; 1/3 cup chopped coriander leaves (cilantro leaves); as required Lemon juice

Monika Jain @monika_jain

#BCC
This is a Bihari style ghugni recipe which is a delicious dish made with black or brown chickpeas. The recipe comes from the Bihari cuisine.

Monika Jain @monika_jain

#BCC
This is a Bihari style ghugni recipe which is a delicious dish made with black or brown chickpeas. The recipe comes from the Bihari cuisine.

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Ingredients

20 mins

2 servings

1 cupblack chickpeas or 200 grams black chickpeas (kala chana)
2 tablespoonsmustard oil
½ teaspoon cumin seeds
1tej patta (indian bay leaf)
7-8curry leaves
2 medium to large onions sliced
1/2 teaspoonGinger Garlic Paste
2tomatoes chopped
1green chilli
1/2 teaspoonturmeric powder
½ teaspoon red chilli powder
1 tablespoonCoriander Powder
½ teaspoon Garam Masala
As Per Requiredsalt
2 cups water for pressure cooking
As RequiredGarnish Garnish And Side Accompaniments chopped onions
1/4 cupgrated coconut
1/3 cupchopped coriander leaves (cilantro leaves)
as required Lemon juice

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Steps

20 mins

1

Rinse black chickpeas with water a couple of times. Then soak the black chickpeas overnight or for 7 to 8 hours in enough water. Drain the water and keep the chickpeas aside.
2

Take a mixer grinder and add green chili, onion;tomato n ginger garlic paste for a paste
3

Now take a pan put oil in it, and add sliced onion, bay leaf n cumin seeds. Saute onions till they turn light brown
4

Next, add tomato onion paste
Add red chili powder,turmeric powder,coriander powder mix well n cook till the tomato paste turn thick and you see oil releasing from the sides of the onion-tomato paste
5

The onion-tomato base.
Add the soaked Kala chana and mix them very well with the masala.
Now add 1 cup of water.
6

Once the ghugni gravy has thickened to a medium consistency, add ½ teaspoon garam masala powder and mix very well. Then add chopped corainder leaves. Switch off the flame.
7

Serve kala chana ghugni garnished with some finely chopped onion, chopped coriander leaves, grated coconut and drizzled with some lemon juice. Serve ghugni with chapatis, pooris or with steamed rice.