A hearty and savory curry made from black chickpeas, simmered in a spiced tomato-onion gravy. This rustic dish from Eastern India is perfect with rice or puffed rice (murmura) for a wholesome meal.
A classic Bihari evening snack made with crispy roasted flattened rice, peanuts, and a simple mix of spices. It's crunchy, savory, and comes together in minutes for a perfect tea-time treat.
Protein-packed kala chana ghugni with crispy chura bhuja. Perfect for an energy-giving, flavorful bite!
This bihari dish is perfect for lunch. With 672.39 calories and 20.880000000000003g of protein per serving, it's a high-fiber option for your meal plan.
14gfat
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
0.75 tsp Garam Masala
1.5 tsp Salt (Divided, adjust to taste)
4 cup Water (Approx. 3 cups for cooking chana, 1 for gravy)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Freshly squeezed)
Instructions
1
Soak the Chickpeas
Rinse the kala chana thoroughly under running water.
Place them in a large bowl and cover with ample water, at least 3-4 inches above the chickpeas.
Let them soak for at least 8 hours or overnight. They will double in size. Drain the soaking water and rinse again.
2
Pressure Cook the Chickpeas
Transfer the soaked and drained chana to a pressure cooker.
Add 3 cups of fresh water and 0.5 tsp of salt.
Secure the lid and cook on medium-high heat for 6-7 whistles, or for about 15-20 minutes, until the chana are soft and tender but not mushy.
Allow the pressure to release naturally. Do not discard the cooking water.
3
Prepare the Masala Base
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add the cumin seeds, bay leaf, and hing. Let them sizzle and become fragrant for about 30 seconds.
Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
4
Cook Tomatoes and Spices
Add the tomato puree to the pan. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and oil begins to separate from the sides.
Lower the heat and add the turmeric powder, red chili powder, coriander powder, cumin powder, and the remaining 1 tsp of salt.
Stir well and cook the spices for 1-2 minutes. Add a splash of water if the masala starts to stick to the pan.
5
Combine and Simmer
Pour the cooked kala chana along with all of its cooking water into the masala.
Mix everything thoroughly. Using the back of a ladle, gently mash a few chickpeas against the side of the pan to help thicken the gravy naturally.
Add up to 1 cup of additional hot water if you prefer a thinner consistency.
Bring the curry to a boil, then reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes for the flavors to meld beautifully.
6
Garnish and Serve
Turn off the heat. Stir in the garam masala and fresh lemon juice.
Garnish generously with chopped coriander leaves.
Let it rest for 5 minutes before serving. Serve hot with puffed rice (murmura), roti, or steamed rice.
371cal
10gprotein
47gcarbs
16gfat
Ingredients
2 cup Thick Poha (Also known as mota poha)
0.5 cup Raw Peanuts (With or without skin)
2 tbsp Mustard Oil (For authentic flavor)
0.25 cup Roasted Chana Dal (Optional, for extra crunch)
1 medium Onion (Finely chopped)
2 pcs Green Chili (Finely chopped, adjust to taste)
0.25 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to your spice preference)
0.75 tsp Salt (Or to taste)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Dry Roast the Poha
Place a heavy-bottomed kadai or pan over medium-low heat.
Add the thick poha and dry roast, stirring continuously for 5-7 minutes.
The poha is ready when it becomes light, crisp, and breaks easily with a snap. Be careful not to brown it.
Transfer the roasted poha to a large mixing bowl and set aside.
2
Fry Peanuts and Spices
In the same kadai, heat the mustard oil over medium heat until it is fragrant.
Add the raw peanuts and fry, stirring frequently, for 2-3 minutes until they are golden brown and crunchy.
If using, add the roasted chana dal and sauté for another 30 seconds.
Lower the heat, then add the turmeric powder and red chili powder. Stir for 10-15 seconds until aromatic.
3
Combine the Bhuja
Immediately add the roasted poha back into the kadai with the peanuts and spices.