Black Chickpeas Snack Recipe | Kale Chane ki Ghugni

Kale Chane ki Ghugni Recipe | Ghugni Recipe

Ghugni is a bihari dish which is prepared with white peas or black gram. It is a very simple and mildly spiced dish. Ghugni is very popular not only in Bihar but in eastern Uttar Pradesh, Bengal, Assam as well. Kale Chane ki ghugni is very healthy dish which is good as a breakfast and evening snack.

This ghugni can be served as a side dish along with chapati / paratha and poori. Ghugni is prepared with soaked chana or sprouted chana.

Here is the complete recipe for Kale Chane ki Ghugni.

Recipe Details : Kale Chane ki Ghugni (serving : 2 - 3 )

Ingredients for Kale Chane ki Ghugni

Kale Chane : 1 cup

Onion : 1 (chopped)

Onion : 1 (finely chopped for garnish)

Tomato : 1 (finely chopped)

Green Chilli : 2 (finley chopped)

Ginger : 1/2 inch

Garlic : 4 - 5 cloves

Salt to taste

Cumin Seeds : 1 tsp

Coriander Powder : 1 tsp

Red Chilli Powder : 1/2 tsp

Turmeric Powder : 1/4 tsp

Oil/ Ghee : 1 tbsp

How to make Kale Chane ki Ghugni

Soak the kale chana in water for 6 - 8 hours or overnight. Drain the water and keep chana aside.

In pressure cooker, add soaked chana, garlic pods, grated ginger, salt and 2 cups water. Pressure cook for 4 whistle on medium flames. Check if cooked completely else cook further for 2 whistle and check.

In a pan, heat mustard oil. When it is smoking, lower the flames and let it become warm. Leave cumin seeds in it and let it crackle. Add chopped onion in it and fry till it is translucent.

Add turmeric powder, coriander powder and red chilli powder. Fry till raw smell of spices is gone. Add chopped tomato and green chilli in it. Cook on low / medium flames till it is mushy.

Now open pressure cooker and pour boiled chana in it along with water in it. Cook on medium flames till it is semi gravy or dry. Now add chopped raw onion and fresh chopped coriander leaves in it. Sprinkle lemon juice and serve it.