Ghugni is a very popular snack of Eastern India, prepared in a number of ways, with different ingredients. This is the recipe of dry kala chana ghugni from the state of Bihar. Ghugni is equally popular in other states such as Orissa, Jharkhand, Assam, Bengal and Uttar Pradesh. It can also be prepared using dried white peas, dried green peas, etc. This is the authentic recipe for Bihari ghugni. It is prepared in mustard oil and is flavoured with a handful of whole spices, ginger, garlic etc. What makes ghugni, ghugni, is its garnish. Bihari style ghugni is garnished with onions, green chilies and lemon juice. Since this is the dry version of ghugni, it can be served without any bread or accompaniments. However, if you wish you can serve it with poori or paratha.
Foods like ghugni are so versatile. These can be prepared in a number of ways, using the ingredients available. The cooking part is not much. The garnish is essential. Let’s see what all is required to make Bihari style ghugni:
Kala Chana: Properly soaked and very well-cooked kala chana is required. I cook chana for a pretty long time because kala chana hardly gets mushy or over-cooked. It just gets softer and better with more cooking.
Spices: Bay leaf, cinnamon and dry chillies are added to flavor ghugni. Dry mango (amchur) powder is added in a good quantity as it gives a great kick to the ghugni. Other than these few regular spices have been used.
Mustard Oil: This is another factor which adds enough heat to ghugni. However, if you don’t have mustard oil or are not sure about it, you can use the regular cooking oil to make ghugni.
Onion, garlic and ginger: These make the base for the Bihari style ghugni recipe.
Garnish: Chopped onions, green chilies and lemon juice peps up the ghugni.
Chaat recipes are my favorite, favorite of many, if I am not wrong. Therefore, we have a collection of chaat recipes on the blog. You might like it.
Serve it with poori for a Sunday brunch.
1.This recipe serves 3-4 persons.
2.In a pressure cooker add 1 cup of soaked kala chana. Add 2 and ½ cups of water and salt to taste.
3.Pressure cook on high flame till the first whistle. Thereafter cook on low flame for 25-30 minutes. Let the pressure release. Open the pressure cooker. The chana will be soft but not mushy.
4.Separate boiled chana and the water. Do not discard this water.
5.Now heat a cooking pan. Heat up 2 tbsp of mustard oil (sarso tel) till smoking hot. Let it cool down. Switch on the flame. Add ½ tsp of cumin seeds. Let this splutter. Next add 1 bay leaf (tej patta), 2 dry red chilies, and 1-inch piece of cinnamon (dal chini). Cook till aromatic.
6.Next goes in 1 tbsp of each chopped garlic and chopped ginger. Cook for a minute.
7.Add 1 cup of chopped onions.
8.Cook well on low flame till brown.
9.Meanwhile add the spices in a bowl, i.e. ½ tsp red chili powder, ¼ tsp turmeric powder, 1 tbsp coriander powder, 2 tsp cumin seeds powder.
10.Add 2 tbsp water and mix. Add this spice mix to the browned onions. Cook for a minute.
11.Next goes in 1 and ½ tsp amchur powder. Cook for a couple of minutes.
12.Add in the boiled chana. Cook for 4-5 minutes.
13.Next goes in the water of chana. Cook till the desired consistency is achieved. Check the seasoning and consistency.
14.Garnish generously with chopped onions, green chilies and lemon juice and serve. Bon appetit!
PREP TIME 15 minutes + 8-10 hours soaking time
COOK TIME 30 minutes
TOTAL TIME 45 minutes + 10 hours passive time
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