Chana Ghugni

Instructions

1. 1

   Soak and Cook the Chickpeas

   • Rinse the kala chana thoroughly. Soak them in 4-5 cups of water for at least 8 hours or overnight.
   • Drain the soaking water. Transfer the soaked chana to a pressure cooker.
   • Add 4 cups of fresh water and 1/2 teaspoon of salt. Secure the lid.
   • Pressure cook on medium-high heat for 5-6 whistles, or for about 20-25 minutes, until the chana are tender but still hold their shape.
   • Allow the pressure to release naturally. Do not discard the cooking water; set the cooked chana and its water aside.
2. 2

   Prepare the Masala Base

   • Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it is very hot and slightly smoking to mellow its pungent flavor. Then, reduce the heat slightly.
   • Add the bay leaf and cumin seeds. Allow the seeds to crackle and become fragrant, which should take about 30 seconds.
   • Add the finely chopped onions and sauté, stirring occasionally, for 7-8 minutes until they turn soft and golden brown.
3. 3

   Cook Aromatics and Spices

   • Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
   • Add the tomato puree and cook for 5-6 minutes, stirring frequently, until the mixture thickens and you see oil separating at the edges.
   • Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Stir continuously for 1 minute. If the spices stick, add a tablespoon of water.
4. 4

   Combine and Simmer

   • Pour the cooked kala chana along with all of its cooking water into the pan with the masala.
   • Add the remaining 1 teaspoon of salt and mix everything together thoroughly.
   • Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10-12 minutes, allowing the flavors to meld.
   • Using the back of your ladle, gently mash some of the chickpeas against the side of the pan. This will help to naturally thicken the gravy.
5. 5

   Finish and Garnish

   • Turn off the heat. Stir in the garam masala powder and the freshly squeezed lemon juice.
   • Garnish generously with chopped coriander leaves.
   • Let the ghugni rest for 5 minutes before serving. Serve hot as a snack, topped with chopped raw onions, or as a main dish with puffed rice (muri), roti, or luchi.