Bihari Kale Chana Ki Ghugni Recipe
A traditional snack from Bihar, Bihari Kale Chana Ki Ghugni is a flavorful dish made with black gram, spices, and a delicious blend of seasonings. This recipe can be served as an evening snack or paired with roti (phulka) and panchmel dal for a complete dinner. It’s a rich vegetarian delight that brings together the earthy taste of black gram and the zing of Bihari spices.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Black gram (kala chana) | 2 cups |
| Onion (finely chopped) | 4 medium |
| Ginger garlic paste | 1 teaspoon |
| Green chilies (finely chopped) | 4 |
| Cumin seeds (jeera) | 1 teaspoon |
| Bay leaf | 1 |
| Turmeric powder (haldi) | 1/2 teaspoon |
| Red chili powder | 1-1/2 tablespoons |
| Ground coriander powder | 2 tablespoons |
| Black pepper powder | 1 teaspoon |
| Cumin powder (roasted) | 1 teaspoon |
| Mustard oil | 1 tablespoon |
| Coconut (grated, roasted) | 2 tablespoons |
Preparation Time:
8 hours (soaking time)
Cooking Time:
60 minutes
Total Time:
8 hours 60 minutes
Servings:
4 servings
Cuisine:
Bihari
Course:
Main Course / Snack
Diet:
Vegetarian
Instructions:
-
Soak the Black Gram: Begin by soaking the black gram (kala chana) in water for about 8 hours. This helps to soften the legumes and reduce cooking time.
-
Cook the Black Gram: After soaking, drain the water and transfer the kala chana to a pressure cooker. Add salt and turmeric powder, and cook for about 30 minutes or until the black gram is tender.
-
Prepare the Paste: In a mixer, blend 1/4 of an onion and 2 tablespoons of cooked black gram into a fine paste. Set this aside.
-
Cook the Spices: Heat mustard oil in a pan over medium heat. Add the bay leaf, cumin seeds, chopped onion, and green chilies. Cook until the onion becomes soft and translucent.
-
Add Ginger-Garlic Paste: Stir in the ginger garlic paste and cook for another 2 minutes, allowing the flavors to blend.
-
Add Ground Spices: To the pan, add red chili powder, turmeric powder, coriander powder, black pepper powder, and the prepared black gram paste. Stir the mixture well and cook for 3 minutes to allow the spices to release their aroma.
-
Combine Cooked Black Gram: Add the cooked black gram to the pan. Stir everything together and add salt. Pour in 1/4 cup of water and mix well.
-
Simmer and Adjust: Let the dish simmer for 20 to 30 minutes on low heat. If the mixture becomes too dry, add a little more water to achieve a gravy-like consistency.
-
Final Garnish: Once cooked, garnish with roasted cumin seeds, finely chopped onion, and green chilies for a fresh, crunchy finish.
-
Serving Suggestions: Serve Bihari Kale Chana Ki Ghugni hot with a side of spicy chai as a snack, or pair it with panchmel dal and phulka for a wholesome dinner experience.
Notes:
- The addition of roasted coconut and cumin enhances the aroma and flavor of this dish, giving it a distinct Bihari touch.
- This recipe can be made ahead and stored in the refrigerator for a couple of days, making it ideal for meal prep. Reheat with a little water before serving.
Enjoy the rich, earthy taste of this traditional Bihari delicacy with your favorite accompaniments!
