Jharkhandi Chana Ghugni
A spicy, tangy stew of black chickpeas simmered with onion, tomato and everyday spices, a popular evening street snack in Jharkhand's towns.
- Prep
- 480 min
- Cook
- 40 min
- Total
- 520 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Pressure cooker or pot
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 6 g
- carbs
- 30 g
- fibre
- 8 g
- protein
- 10 g
- calories
- 210 kcal
Instructions
- 1
Boil the soaked black chickpeas until soft but not mushy. Save some of the cooking water.
- 2
Heat mustard oil in a pan. Fry the chopped onion until golden.
- 3
Add ginger-garlic paste. Cook until it smells aromatic.
- 4
Add tomato, turmeric, cumin-coriander powder, chilli powder and salt. Cook into a soft masala (spiced paste).
- 5
Add the boiled chickpeas along with some of the cooking liquid.
- 6
Simmer for 15-20 minutes. Mash a few chickpeas lightly to thicken the gravy.
- 7
Adjust the seasoning. Ensure the dish reaches a semi-thick stew consistency.
- 8
Garnish with chopped onion, coriander and a squeeze of lime before serving.
Chef's tips
Mashing a portion of the chickpeas while simmering gives the ghugni its characteristic thick, rustic gravy. Serve with fresh garnishes for the authentic street-stall style.
Ingredient substitutions
- black chickpeas → white chickpeas
Storage
Refrigerate for up to 3 days.
Reheating
Reheat on the stovetop with a splash of water.
Common mistakes to avoid
- •Undercooking the chickpeas, leaving them hard in the final dish.
Serving suggestions
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