Black Chickpea Curry (kala Chana Ghugni)

Black Chickpea Curry, also known as Kala Chana Ghugni, is a popular dish from the Jharkhandi Cuisine. This hearty and flavorful curry is made with black chickpeas cooked in a spicy and tangy gravy, perfect to be enjoyed with rice or roti.

Vegetarian Gluten Free Main Course Jharkhandi Black Chickpeas Curry Jharkhandi Cuisine Spicy
Black Chickpea Curry (kala Chana Ghugni)

Ingredients

  • 2 cups black chickpeas, soaked overnight
  • 2 onions, finely chopped
  • 2 tomatoes, pureed
  • 2 green chilies, slit
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 2 tablespoons oil
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

  1. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
  2. Add ginger-garlic paste and slit green chilies. Sauté for a minute.
  3. Now, add the tomato puree and cook until the oil separates from the masala.
  4. Add turmeric powder, red chili powder, and garam masala. Mix well.
  5. Add the soaked black chickpeas and salt. Stir to combine.
  6. Pour in enough water to cover the chickpeas and bring to a boil. Then, lower the heat, cover the pan, and simmer for 30-35 minutes or until the chickpeas are tender.
  7. Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
15g
Carbohydrates
35g
Fat
8g

Supplies

Pan Spatula Cooking spoon

Tools

Stove Cutting board Knife

Serving suggestions

Serving suggestions: Serve hot with steamed rice or roti.

Tips & tricks

Tips: Adjust the spice levels according to your preference. You can also add a squeeze of lemon juice for a tangy flavor.

Cost

$8