Bihari Style Ghugni (Black gram)
Ghugni is very popular in Eastern India. Black gram (kala chana), are cooked with gravy. It is served with puffed rice (kurmura), onion pakora or bhajiya. It is also served with poori. It is a common and affordable food in Bihar and Kolkata.
Kala chana -------------- 1 cup
Cumin ------------------- 1/2 tsp
Washed urad daal ------ 1/3 cup (optional)
Bay leaf ----------------- 1
Cinnamon---------------- 1 inch
Clove -------------------- 2 to 3
Onion -------------------- 2 large
Tomatoes ---------------- 2 large
Potato ------------------- 2 (optional)
Ginger garlic paste ------1/2 tsp
Turmeric ---------------- 1/2 tsp
Red chilli powder ------- 1/2 tsp
Cumin powder ---------- 1 tsp
Coriander powder ------ 1 tbsp
Garam masala ---------- 1 tsp
Mustard oil -------------- 4 - 5 tbsp
Salt to taste ------------- :)
Let's Start
Step1. Rinse the black chickpeas with water. then soak it for overnight or 5 to 6 hour drain the water and keep it aside.
Step 2. In a pressure cooker, heat the oil. once the mustard oil begins to smoke, turn the heat low.
Step 3. Now add hing, cumin seeds, bay leaf cinnamon stick, cloves let the spices crackle.
Step 4. Now add finely chopped onions, saute till they turn light brown.
Step 5. Add finely chopped tomatoes and ginger garlic paste saute till their raw aroma goes away and tomatoes turn mushy.
Step 6. Now add all the spice one by one. mix it nicely.
Step 7. Add the Soaked kala chana and urad daal mix them very well with all the spices, now add 2-1/2 cups of water and mix well.
Step 8. Close the lid and pressure cook on low flame for 20 to 25 minutes.
Step 9. Once the pressure cooker settle down. remove the lid, adjust the gravy consistency you like.
Step 10. When the gravy has thickened, add garam masala and mix it. switch off the flame.
Note*
- You can use any oil, but Mustard oil gives you a better taste.
- Urad daal is totally optional. I like to add in ghugni because it gives a very creamy texture in gravy.
Happy Cooking :)
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