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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
Soak and Cook the Chickpeas
Prepare the Masala Base
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.
This indian recipe takes 60 minutes to prepare and yields 4 servings. At 371.11 calories per serving with 14.61g of protein, it's a beginner-friendly recipe perfect for breakfast or snack or lunch or dinner.
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Cook Aromatics and Spices
Combine and Simmer
Finish and Garnish
For a different flavor profile, add 1/4 cup of grated fresh or desiccated coconut along with the powdered spices in Step 3.
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.
To make it more filling, add one medium potato (peeled and diced) to the pressure cooker along with the chickpeas.
This recipe can also be made with dried white or yellow peas (matar) for the classic Bengali version of Ghugni.
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.
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.
Chickpeas are known to help lower bad cholesterol (LDL) levels. This dish is also low in saturated fat, contributing to better cardiovascular health.
This dish is a good source of essential minerals like iron, which prevents anemia, and manganese, an antioxidant that supports bone health and metabolism.
One serving of Chana Ghugni contains approximately 420 calories, primarily from the protein-rich chickpeas and the oil used for cooking.
Yes, Chana Ghugni is very healthy. It's an excellent source of plant-based protein, dietary fiber, and essential minerals like iron and manganese. The spices used also provide antioxidant and anti-inflammatory benefits.
Absolutely. If you don't have a pressure cooker, you can cook the soaked chickpeas in a large, heavy-bottomed pot on the stovetop. It will take significantly longer, about 1.5 to 2 hours, for them to become tender. Ensure you keep them covered with sufficient water.
Yes, for a much quicker version, you can use two 15-ounce (425g) cans of black chickpeas. Drain and rinse them thoroughly before adding them to the masala in Step 4. You will need to add about 1.5 to 2 cups of water or vegetable broth to create the gravy and simmer for 10-15 minutes.
Chana Ghugni stores well in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and it tastes even better the next day. Reheat thoroughly on the stovetop or in a microwave before serving.
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