Kala Chana Ghugni (Brown Chickpea Curry)

Ghugni – tender brown chickpeas(desi Chana) in a flavorful onion curry topped with crunchy onion and fresh cilantro – is a delicious meal served with flatbread, roti, or crackers.

Ghugni is a flavorful Indian bean curry. Variations of ghugni are made within the Indian states of Bihar, Odissa, Uttar Pradesh, bengal. The preferred version uses dried white peas. This ghugni uses brown chickpeas(kala chana or desi Chana) and is inspired from the Uttar Pradesh version.

You cook the brown chickpeas (aka kala chana) within the Quick Pot or other pressure cooker, then simmer them in a deeply-seasoned sauce. The brown chickpeas are toothsome in comparison with creamy white chickpeas they usually pair well with the delicious onion sauce. It is a dryish dish served as a snack or a part of meal, served with onion, cilantro, cumin, and many fresh lime juice!

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Why You’ll Love Ghugni

• tender brown chickpeas in an addictive, easy-to-make curry sauce
• protein-and fiber-packed
• naturally gluten-free, soy-free, and nut-free
• versatile – use other chickpeas or beans, when you prefer!

More Chickpea Curries

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Kala Chana Ghugni (Brown Chickpea Curry)

Ghugni – tender brown chickpeas in a flavorful curry topped with crunchy onion and fresh cilantro – is a delicious meal served with flatbread, roti, or crackers. 

Prep Time15 minutes mins

Cook Time1 hour hr 10 minutes mins

Soaking Time1 hour hr

Total Time2 hours hrs 25 minutes mins

Course: Entree, Primary

Cuisine: Indian

Keyword: ghugni, kala chana ghugni

Servings: 4

Calories: 200kcal

Creator: Vegan Richa

Ingredients

• 1 cup (176 g) brown chickpeas, kala chana, or desi chana, soaked overnight or no less than for 1 hour

For the sauce:

• 1 teaspoon oil
• 1/2 teaspoon cumin seeds
• 2 bay leaves
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne or Indian red chili powder
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1 cup (160 g) thinly sliced red onion
• 1 hot green chili comparable to Serrano, chopped
• 1 tablespoon ginger-garlic paste or 2 cloves garlic minced and 1/2 inch ginger minced
• 1/2 teaspoon salt

For garnish:

• 1/4 cup (40 g) chopped onion
• 1/4 cup (4 g) chopped cilantro
• 1/2 teaspoon toasted ground cumin
• 2-3 teaspoons lime juice or as needed

Instructions

• Soak the brown chickpeas when you haven’t already then drain. Add them to an Quick Pot or a pressure cooker and add 2 cups of water. Close the lid and pressure cook for 1 hour (on bean mode) or pressure cook for 45 minutes in an everyday stovetop pressure cooker over medium heat.

• Once the pressure cooking is completed, release the pressure naturally for 10 minutes then quick release. Open the lid and check if the chickpeas are cooked. Drain and reserve the water. Set the drained chickpeas aside.

• Make the sauce by heating the oil in a big skillet over medium heat. Once the oil is hot add the cumin seeds and blend in. cook until the cumin seeds change color and darken significantly. Then add the bay leaves, all the bottom spices, sliced onion, and an excellent pinch of salt and blend in. Cook the onion for six to eight minutes until golden, add splashes of water in between if the onion is drying out an excessive amount of.

• Once the onion is cooked, add the ginger-garlic paste and green chili and blend in. Cook for one more minute then add the salt, cooked brown chickpeas, and 1/4 to 1/2 cup of the reserved water and blend in. Cover and cook for 6-8 minutes, open the lid and blend well again. Taste and adjust salt and flavor. Switch off the warmth.

• To serve transfer the cooked chickpeas to a serving bowl and garnish with chopped cilantro and red onion. Sprinkle the toasted ground cumin and add some lime juice as needed and serve.

Notes

You possibly can serve ghugni with flatbread, roti or crackers, and even rice.
To make this recipe with white chickpeas, simply pressure-cook them for quarter-hour. You too can use other chickpeas or beans for this recipe. You possibly can even use dried white peas (vatana).
This recipe is gluten-free, soy-free, and nut-free as written.

Nutrition

Nutrition Facts

Kala Chana Ghugni (Brown Chickpea Curry)

Amount Per Serving

Calories 200
Calories from Fat 36

% Each day Value*

Fat 4g6%

Saturated Fat 0.1g1%

Sodium 351mg15%

Potassium 484mg14%

Carbohydrates 33g11%

Fiber 3g13%

Sugar 3g3%

Protein 8g16%

Vitamin A 354IU7%

Vitamin C 10mg12%

Calcium 117mg12%

Iron 3mg17%

* Percent Each day Values are based on a 2000 calorie weight loss plan.

Ingredients and Substitutions

• brown chickpeas – Also called kala chana or desi Chana Be certain to soak them overnight. You too can use white chickpeas, other beans, or dried white peas to make this recipe.
• oil – To toast the cumin seeds and to saute.
• spices – Cumin seeds, bay leaves, turmeric, cayenne or Indian red chili powder, cumin, coriander, and black pepper add a lot flavor to brown chickpeas!
• aromatics – Onion, green chili, and ginger-garlic paste add much more layers of fantastic flavor.
• garnishes – Crunchy fresh onion, zesty cilantro, fragrant toasted cumin, and many lime juice add a fresh flavor profile that makes this straightforward bean curry so addictive!

Suggestions

• Definitely soak the beans. Soaking significantly shortens the cooking time.
• Be certain that the cumin seeds have darkened quite a bit in color while you’re toasting them. That’s the way you’ll know that they’ve that basically good, roasted flavor.

Methods to Make Kala Chana Ghugni

Soak the brown chickpeas when you haven’t already then drain. Add them to an Quick Pot or a pressure cooker and add two cups of water. Close the lid and pressure cook for one hour (on bean mode) or pressure cook for 45 minutes in an everyday stovetop pressure cooker over medium heat. 

Once the pressure cooker is completed, release the pressure naturally for 10 minutes then quick release. Open the lid and check if the chickpeas are cooked. Drain and reserve the cooking water. Set the drained chickpeas aside.

Make the sauce by heating the oil in a big skillet over medium heat. Once the oil is hot add the cumin seeds and blend in. Cook until the cumin seeds change color and darken significantly.

Then add the bay leaves, all the bottom spices, sliced onion, and an excellent pinch of salt and blend in. Cook the onion for six to eight minutes until golden, add splashes of water in between if the onion is drying out an excessive amount of. 

Once the onion is cooked, add the ginger-garlic paste and green chili and blend in. Cook for one more minute then add the salt, cooked brown chickpeas, and 1/4 to 1/2 cup of the reserved water and blend in.

Cover and cook for six to eight minutes and blend again. Taste and adjust salt and flavor. Switch off the warmth.

To serve transfer the cooked chickpeas to a serving bowl and garnish with chopped cilantro and red onion. Sprinkle the toasted ground cumin and add some lime juice as needed and serve.

Continuously Asked Questions