Kala Chana Ghugni is a popular, delicious and favourite dish with every family in Bihar. As always, each has its own recipe. In fact, it’s a popular snack in all Eastern States of India like Assam, Odisha and Bengal, though the preparation may vary slightly from State to State.
Course Breakfast, Main Course, Snack
Cuisine Bihar
Keyword Kala chana, brown chana, Bihari, breakfast, snack, street food, healthy, delicious
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Soaking time 8 hourshours
Total Time 8 hourshours35 minutesminutes
Servings 3people
Ingredients
½ cup Brown Chana
½ cup thinly sliced onion
1 medium tomato
3 green chillies
1" piece ginger
1 tsp chilli powder
2 tsp coriander powder
½ tsp garam masala powder
½ tsp turmeric powder
asafoetida
1 tsp cumin seeds
2 bay leaves
3 dry red chillies broken
2 tsp oil
Instructions
Soak chana overnight / 8 hours minimum.
Pressure cook with just enough water and enough salt till chana gets cooked. Reserve 2 tsp for grinding.
Grind tomato, green chillies, ginger, 2 tsp sliced onion and 2 tsp reserved chana to a smooth paste.
Heat oil in a pan and add cumin seeds, bay leaves and red chillies.
Once it splutters, add asafoetida and add the sliced onions. Sauté till onions become brown.
Add the ground paste, red chilli powder, dhania powder, turmeric powder and salt for the gravy.
Sauté for few more minutes till the gravy blends together.
Add the boiled chana with water and simmer till it becomes almost dry.
Serve garnished with sliced onion and green chillies.