Chana Ghugni
A homestyle Eastern Indian chickpea curry with soft white peas simmered in a lightly spiced onion-tomato base. It is hearty, comforting, and works beautifully as a small meal bowl or side with bread.
For 4 servings
- prep · ~480 min
Soak the white peas.
Rinse the dried white peas well, soak them in plenty of water overnight, then drain before cooking.
- pressure cook · ~20 min
Pressure cook the peas and potato.
1.Add the soaked white peas and cubed potato to a pressure cooker.2.Pour in 3 cups water and add half of the salt.3.Pressure cook until the peas are soft but not mushy, about 4 to 5 whistles.TIPIf the peas are old, they may need a little more cooking time. - saute · ~14 min
Cook the masala base.
1.Heat mustard oil in a pan until it just reaches smoking point, then lower the heat slightly.2.Add cumin seeds and bay leaf and let them sizzle for a few seconds.3.Add onion and cook until light golden, 5 to 7 minutes.4.Add ginger, garlic, and green chili and cook for 1 minute.5.Add tomato and cook until soft and jammy, 4 to 5 minutes. - saute · ~1 min
Add the ground spices.
Stir in turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and the remaining salt. Cook for 30 to 45 seconds, sprinkling a little water if the masala looks dry.
TIPKeep the heat low here so the spice powders do not burn. - simmer · ~10 min
Simmer the ghugni.
1.Add the cooked peas, potato, and their cooking liquid to the pan.2.Mix well and lightly mash a few peas and some potato to thicken the gravy.3.Add up to 1 cup water if needed for a spoonable consistency.4.Simmer uncovered for 8 to 10 minutes so the flavors come together. - garnish
Finish with lemon juice and coriander leaves.
- serve
Serve the chana ghugni hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not skip the overnight soak; it helps the white peas cook evenly and keeps the gravy creamy rather than grainy.
- 2Pressure cook the peas only until soft but still holding shape, since they will cook more during the final simmer.
- 3Heat the mustard oil to smoking point first, then reduce the heat; this tames its raw sharpness and gives the ghugni its proper Bengali flavor.
- 4Cook the onion until light golden before adding ginger and garlic, or the masala can taste harsh instead of rounded.
- 5Mash just a small portion of the peas and potato in the pan to thicken the curry without turning it pasty.
- 6Add lemon juice only after switching off the heat so the finish stays bright and fresh.
- 7Ghugni often tastes even better after 20 to 30 minutes of rest, when the peas absorb the masala fully.
Adapt it for your goals.
No-garlic
Skip the garlic for a simpler, lighter Bengali-style version that still gets depth from ginger, mustard oil, and whole cumin.
spicierSpicier
Add an extra green chili or a bit more red chili powder if you want a sharper street-style heat.
thicker gravyThicker-gravy
Mash more of the potato and peas during simmering for a denser bowl that works well with bread or as a snack.
jainJain
Omit onion, garlic, and potato, then build the masala with tomato, ginger, cumin, and coriander for a suitable variation.
Why this is on our healthy list.
Legume-Based Protein
White peas make this dish filling and nourishing, offering plant protein that helps turn it into a satisfying meal.
Good Source of Fiber
The white peas, potato, onion, and tomato contribute fiber, which supports fullness and steady digestion.
Rich in Plant Compounds
Tomato, ginger, garlic, green chili, and coriander bring a range of natural antioxidants and aromatic compounds.
Frequently asked questions
Yes. Simmer the soaked white peas in a pot until tender, which will take longer than pressure cooking, then continue with the masala and final simmer.
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