Chana Ghugni

Quick Info

• Prep: 10 mins
• Cook: 30 mins
• Servings: 4

Ingredient Substitutes

• Black chickpeas ? Green peas
• Mustard oil ? Vegetable oil

Ingredients

• 1 cup black chickpeas (kala chana), soaked overnight
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 2 green chilies, slit
• 1 inch ginger, grated
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1 tbsp mustard oil
• Salt to taste
• Fresh coriander leaves for garnish
• 1 tsp lemon juice

Instructions

1. Drain soaked chickpeas and boil until tender.
2. Heat mustard oil in a pan, add cumin seeds, and saut' onions until golden.
3. Add ginger, green chilies, and tomatoes, cook until soft.
4. Mix in turmeric, coriander, red chili powder, and salt.
5. Add boiled chickpeas, simmer 10-15 mins for flavors to blend.
6. Garnish with coriander leaves and lemon juice.
7. Serve hot with litti or as a snack.

Tips & Variations

Use soaked chickpeas for faster cooking | Adjust spice level according to taste | Mustard oil gives authentic aroma | Simmer chickpeas to absorb spices | Serve hot for best flavor

You will love it

Chana Ghugni is a staple bihari dish, especially in Patna, prepared by cooking soaked black chickpeas with saut'ed onions, tomatoes, green chilies, ginger, and a blend of spices. It is mildly tangy, aromatic, and high in protein, making it both nutritious and satisfying. Traditionally served as an accompaniment to Litti Chokha or as a street food snack, it reflects the rustic flavors of bihar's cuisine.

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