Bihari Kale Chane Ki Ghugni (Bihari Brown Chickpea Curry)
A traditional and flavorful dish from the heart of Bihar, Bihari Kale Chane Ki Ghugni is a hearty curry made with brown chickpeas (Kala Chana) simmered in a fragrant, spicy gravy. This dish is often enjoyed with Whole Wheat Lachha Paratha or Puri for a wholesome and satisfying meal. It’s a vegetarian delight that combines earthy legumes with a rich array of spices, bringing the warmth and depth of Bihari cuisine to your table.
Ingredients
For the main curry:
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 2 cups |
| Onions (sliced) | 4 onions |
| Ginger-Garlic Paste | 1 teaspoon |
| Green Chilies (chopped) | 4 chilies |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Bay Leaf (Tej Patta) | 1 leaf |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1-1/2 tablespoon |
| Coriander Powder (Dhania) – freshly ground | 2 tablespoons |
| Black Pepper Powder | 1 teaspoon |
| Cumin Powder (Jeera) – freshly roasted | 1 teaspoon |
| Mustard Oil | 1 tablespoon |
For garnishing:
| Ingredient | Quantity |
|---|---|
| Onions (finely chopped) | 2 onions |
| Green Chilies (finely chopped) | 2 chilies |
| Fresh Coconut (grated and roasted, optional) | 2 tablespoons |
| Roasted Cumin Seeds (for garnish) | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 225 kcal |
| Protein | 12 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 10 g |
| Fat | 6 g |
| Saturated Fat | 1 g |
| Sodium | 400 mg |
| Potassium | 350 mg |
| Iron | 3 mg |
Preparation Time
- Soaking Chickpeas: 8 hours
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
Servings: 4
Cuisine: Bihari
Course: Dinner
Diet: Vegetarian
Instructions
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Soak and Cook the Chickpeas
Begin by soaking the Kala Chana (brown chickpeas) in water for about 8 hours or overnight. Once soaked, drain the water and cook the chickpeas in fresh water with a pinch of turmeric powder until just tender. Be careful not to overcook them, as they can turn mushy. Set the cooked chickpeas aside. -
-
Prepare the Onion Paste
Peel and slice 4 onions thinly. Take about 1/4 of the sliced onions and blend them with 2 tablespoons of the cooked chickpeas to form a smooth paste. Set aside for later use. -
Cook the Spices and Aromatics
In a large pan, heat mustard oil over medium heat. Once the oil is hot, add the bay leaf, cumin seeds (jeera), and the remaining sliced onions. Sauté until the onions turn translucent and soft. Add the chopped green chilies and continue sautéing for another minute. -
Add Ginger-Garlic Paste
Add ginger-garlic paste to the pan and sauté for another 2 minutes, or until the raw smell of the paste fades away. -
Spice it Up
To the cooked onions and ginger-garlic, add the red chili powder, coriander powder, turmeric powder, black pepper powder, and fresh roasted cumin powder. Stir the spices well, letting them toast slightly in the oil for about 2 minutes. -
Combine the Onion-Chickpea Paste
Add the prepared onion-chickpea paste to the pan. Stir everything well, allowing the flavors to blend for about 3 minutes. The mixture should begin to thicken and take on a rich, golden hue. -
Simmer the Curry
Next, add the cooked chickpeas into the pan. Mix everything together. Add salt to taste, and pour in about 1/4 cup of water to help the curry come together. Let the curry simmer for 20-30 minutes, stirring occasionally. If the curry becomes too thick, add more water as needed. The curry should have a thick, gravy-like consistency. -
Final Garnishing
Once the curry is cooked and has reached your desired consistency, turn off the heat. In the final step, sprinkle some roasted cumin seeds on top, followed by finely chopped onions and green chilies. You may also add grated roasted coconut (optional) for a hint of sweetness and texture. -
Serve and Enjoy
Serve your Bihari Kale Chane Ki Ghugni with Whole Wheat Lachha Paratha or Puri for a classic Bihari meal. This dish is perfect for a cozy dinner and is sure to bring the taste of Bihar right to your plate.
Pro Tips for Perfect Ghugni
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Soaking the chickpeas overnight is crucial for even cooking and achieving a tender texture. If you’re short on time, consider using a pressure cooker to cook the chickpeas faster.
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Spices: The combination of spices—especially freshly roasted cumin—adds deep, aromatic flavor to the dish. Don’t skip this step for the best results.
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Consistency: Adjust the water quantity based on how thick or thin you like your curry. If you prefer a drier dish, let it cook uncovered for a few extra minutes to allow the sauce to reduce.
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Optional Coconut Garnish: Roasted coconut is a lovely garnish that adds a unique depth of flavor. It’s not traditional in every version of this dish, but it’s highly recommended if you’re after a richer, more nuanced taste.
Serving Suggestions
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Pair this Bihari Kale Chane Ki Ghugni with Whole Wheat Lachha Paratha for a complete meal. The paratha’s soft, flaky layers are the perfect match for this hearty chickpea curry.
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If you’re craving something lighter, serve the Ghugni with Puri, a deep-fried bread that is crispy on the outside and soft on the inside. This makes for a comforting and satisfying combination.
Why You’ll Love Bihari Kale Chane Ki Ghugni
This recipe brings together the best of Bihari cuisine—flavorful, earthy, and packed with aromatic spices. The brown chickpeas (Kala Chana) are rich in protein and fiber, making this dish not only delicious but also nutritious. The addition of ginger-garlic paste, green chilies, and freshly roasted spices elevates the flavors to create a warm, comforting dish that’s perfect for dinner.
Bihari Kale Chane Ki Ghugni is an excellent choice for vegetarians looking for a hearty and satisfying meal that is rich in protein. The dish also offers the flexibility to be enjoyed with various types of Indian bread, making it a versatile addition to your recipe repertoire.
Enjoy this authentic Bihari delicacy, and savor the rich cultural flavors in every bite!
