Bihari Chana Ghugni
Dried white or yellow peas simmered with onion, tomato and spices into a tangy, mildly spiced curry, sold hot from roadside carts across Bihar.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Pressure cooker
- •Kadhai
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 6 g
- carbs
- 30 g
- fibre
- 9 g
- protein
- 11 g
- calories
- 210 kcal
Instructions
- 1
Pressure cook the soaked peas with salt and turmeric for 5-6 whistles. They should be soft but not mushy.
- 2
Heat mustard oil in a kadhai (deep pan). Sizzle the cumin seeds and bay leaf in the hot oil.
- 3
Add the chopped onions. Fry them until they turn golden brown.
- 4
Add the ginger-garlic paste. Cook until the raw smell disappears.
- 5
Add the tomatoes and chilli powder. Cook until the tomatoes break down into a thick sauce.
- 6
Add the cooked peas and their cooking liquid. Simmer for 10-15 minutes until the gravy thickens.
- 7
Stir in the chaat masala and lemon juice. Top with chopped raw onion and coriander before serving.
Chef's tips
Do not overcook the peas until mushy, as a slight bite gives the best texture. Add extra lemon and raw onion for freshness.
Ingredient substitutions
- dried white peas → yellow peas or black chickpeas
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat gently on the stovetop with a splash of water.
Common mistakes to avoid
- •Skipping the overnight soak, which leaves the peas hard and undercooked.
Serving suggestions
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