Chana Ghugni
A classic street food from Eastern India, this hearty and spicy curry is made with black chickpeas simmered in a flavorful onion-tomato gravy. It's a comforting dish, often enjoyed as a snack or a light meal.
For 4 servings
5 steps. 45 minutes total.
- 1
Step 1
- a.Soak and Cook the Chickpeas
- b.Rinse the kala chana thoroughly. Soak them in 4-5 cups of water for at least 8 hours or overnight.
- c.Drain the soaking water. Transfer the soaked chana to a pressure cooker.
- d.Add 4 cups of fresh water and 1/2 teaspoon of salt. Secure the lid.
- e.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.
- f.Allow the pressure to release naturally. Do not discard the cooking water; set the cooked chana and its water aside.
- 2
Step 2
- a.Prepare the Masala Base
- b.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.
- c.Add the bay leaf and cumin seeds. Allow the seeds to crackle and become fragrant, which should take about 30 seconds.
- d.Add the finely chopped onions and sauté, stirring occasionally, for 7-8 minutes until they turn soft and golden brown.
- 3
Step 3
- a.Cook Aromatics and Spices
- b.Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
- c.Add the tomato puree and cook for 5-6 minutes, stirring frequently, until the mixture thickens and you see oil separating at the edges.
- d.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
Step 4
- a.Combine and Simmer
- b.Pour the cooked kala chana along with all of its cooking water into the pan with the masala.
- c.Add the remaining 1 teaspoon of salt and mix everything together thoroughly.
- d.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.
- e.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
Step 5
- a.Finish and Garnish
- b.Turn off the heat. Stir in the garam masala powder and the freshly squeezed lemon juice.
- c.Garnish generously with chopped coriander leaves.
- d.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the chickpeas overnight is crucial for even cooking and a tender texture.
- 2Always use the water the chickpeas were boiled in for the gravy; it's full of flavor and nutrients.
- 3For the most authentic taste, use mustard oil. If unavailable, any neutral vegetable oil will work.
- 4Mashing some chickpeas is a key step to achieve the perfect gravy consistency without adding any thickening agents.
- 5For a quicker version, you can use canned black chickpeas. Rinse them well and add them in Step 4 with 1.5-2 cups of vegetable broth or water.
- 6For a traditional street-style experience, serve topped with finely chopped raw onions, green chilies, a sprinkle of chaat masala, and a drizzle of tamarind chutney.
Adapt it for your goals.
With Coconut
For a different flavor profile, add 1/4 cup of grated fresh or desiccated coconut along with the powdered spices in Step 3.
No Onion/GarlicNo Onion/Garlic
For a Sattvic or Jain version, omit onions and garlic. Start by tempering 1/4 teaspoon of asafoetida (hing) in hot oil and increase the amount of tomato and ginger.
With PotatoesWith Potatoes
To make it more filling, add one medium potato (peeled and diced) to the pressure cooker along with the chickpeas.
White Pea Ghugni (Matar Ghugni)White Pea Ghugni (Matar Ghugni)
This recipe can also be made with dried white or yellow peas (matar) for the classic Bengali version of Ghugni.
Why this is on our healthy list.
Rich in Plant-Based Protein
Kala chana is an excellent source of protein, crucial for muscle repair, growth, and overall body function, making this dish a great choice for vegetarians and vegans.
High in Dietary Fiber
The high fiber content from chickpeas aids in digestion, promotes a feeling of fullness which can help with weight management, and helps regulate blood sugar levels.
Boosts Heart Health
Chickpeas are known to help lower bad cholesterol (LDL) levels. This dish is also low in saturated fat, contributing to better cardiovascular health.
Packed with Minerals
This dish is a good source of essential minerals like iron, which prevents anemia, and manganese, an antioxidant that supports bone health and metabolism.
Frequently asked questions
One serving of Chana Ghugni contains approximately 420 calories, primarily from the protein-rich chickpeas and the oil used for cooking.