Bihari Kale Chane Ki Ghugni Recipe
Description:
Bihari Kale Chane Ki Ghugni, also known simply as Ghugni in Bihar, is a flavorful and spicy chickpea dish, often enjoyed as a popular evening snack in the eastern states of India like Assam, Bengal, Odisha, and Bihar. Traditionally, it is made with dried white peas, but it can also be prepared with black chickpeas (Kala Chana), black-eyed beans, or dried green peas, each region adding its unique twist. Some versions may include minced lamb, while others prefer it vegetarian. This dish is rich in spices, including cumin, coriander, turmeric, and red chili powder, and it can be served with whole wheat Lachha Paratha or puris for a delightful dinner experience.
Cuisine: Bihari
Course: Dinner
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 2 cups |
| Onions (sliced) | 4 |
| Ginger Garlic Paste | 1 teaspoon |
| Green Chillies (chopped) | 4 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Bay Leaf (Tej Patta) | 1 |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1-1/2 tablespoons |
| Coriander Powder (Dhania) | 2 tablespoons, freshly ground |
| Black Pepper Powder | 1 teaspoon |
| Cumin Powder (Jeera), roasted | 1 teaspoon |
| Mustard Oil | 1 tablespoon |
For Garnish:
| Ingredient Name | Quantity |
|---|---|
| Onions (finely chopped) | To taste |
| Green Chillies (finely chopped) | To taste |
| Fresh Coconut (grated and roasted) | Optional |
| Cumin Seeds (Jeera), roasted | 1 teaspoon |
Nutritional Information (Approximate) per Serving:
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 15 g |
| Carbohydrates | 50 g |
| Fiber | 12 g |
| Fat | 8 g |
| Sodium | 100 mg |
| Cholesterol | 0 mg |
Preparation Time
| Preparation Time | 520 minutes (including soaking time) |
|---|
Cooking Time
| Cooking Time | 60 minutes |
Total Time
| Total Time | 580 minutes (approx. 9 hours) |
Instructions
1. Soak the Chickpeas:
Begin by soaking the dried black chickpeas (Kala Chana) for approximately 8 hours or overnight. After soaking, drain the water. Cook the soaked chickpeas in a pressure cooker with a pinch of turmeric powder. Ensure that the chickpeas are tender but not overcooked. The chickpeas should still hold their shape.
2. Prepare the Onion Paste:
Chop the onions into thin slices. Take about 1/4 of the sliced onions and grind them along with 2 tablespoons of the cooked chickpeas. Keep this paste aside for later use.
3. Cook the Aromatics:
Heat mustard oil in a large pan. Add the bay leaf and cumin seeds to the hot oil, allowing them to sizzle. Next, add the remaining sliced onions and green chilies. Cook them until the onions become translucent and soft, stirring occasionally to avoid burning.
4. Add Ginger Garlic Paste:
Once the onions are cooked, add the ginger garlic paste. Sauté the mixture for a minute or two, allowing the raw smell of the paste to cook off and blend with the onions.
5. Spice it Up:
Now, add the red chili powder, coriander powder, turmeric powder, black pepper powder, and cumin powder. Stir well to combine all the spices with the cooked onions and ginger-garlic paste. Let this cook for about 3 minutes to bring out the full depth of the spices.
6. Combine the Chickpeas and Paste:
Next, add the prepared onion-chickpea paste to the pan. Mix it well with the aromatic base and spices. Add the cooked chickpeas to the pan, along with salt to taste. Stir everything together to ensure the chickpeas are well coated with the spiced mixture.
7. Simmer and Cook:
Add about 1/4 cup of water to the pan and stir again. Let the mixture simmer on low heat for 20 to 30 minutes, allowing the flavors to meld and the dish to thicken to your desired consistency. If the Ghugni starts to dry out, add more water as necessary to maintain a stew-like consistency.
8. Garnish and Serve:
Once the ghugni has reached the right consistency, turn off the heat. Garnish with roasted cumin seeds, finely chopped onions, and green chilies. If desired, sprinkle some freshly grated and roasted coconut on top for added flavor and texture.
9. Serve:
Serve the Bihari Kale Chane Ki Ghugni hot with Whole Wheat Lachha Paratha or puris. It makes for a hearty and flavorful dinner or a satisfying snack.
Tips for a Perfect Bihari Kale Chane Ki Ghugni:
- Chickpea Variations: You can substitute Kala Chana with dried white peas, black-eyed beans, or dried green peas, depending on availability and preference.
- Spice Levels: Adjust the green chilies and red chili powder according to your spice tolerance. For a milder version, reduce the amount of chili powder.
- Roasted Coconut: Though optional, roasted coconut adds a unique depth of flavor that enhances the dish, so consider including it if you enjoy coconut.
- Minced Lamb: For a non-vegetarian version, you can add minced lamb after cooking the onions and sauté it until browned before adding the ginger-garlic paste.
This traditional Bihari dish, rich in flavor and spice, offers a beautiful glimpse into the culinary culture of Bihar and is sure to be a hit at your dinner table!
