Kala Chana Ghugni/Kala Chana Curry
Black chickpeas curry or kala chana masala in very popular in UP and Bihar by the name of “ghugni” yes, kale chana ki ghugni is what it is widely called. This chana ghugni makes me nostalgic and reminds me of those special Sunday breakfasts when this spicy chana ghugni was served with piping hot puris. It even reminds of those small eateries located in the Varanasi’s lanes where they use to serve it with crispy kachoris. The “kachori galli” is certainly the “must visit” place when in Varanasi. The best part about this curry is that, black chickpeas are “powerhouse of nutrients”, a good source of protein and fibers for the vegetarians. It is a spicy and flavorful curry where the masala envelops the black chickpeas. There are two versions of it which are usually cooked dry and gravy depending upon with what you plan to serve it . I am sharing the curry version here which goes very well with parathas, puris or rice and I will share the dry version too in coming days. I prefer not to tamper with the original recipe because nothing tastes like the authentic “chana ghugni”. 
  • Coursemain course
  • Cuisinenorth indian
Servings Prep Time
4serving 240minutes
Cook Time
45minutes
Servings Prep Time
4serving 240minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Soak the black chana overnight.
  2. Heat oil in the pressure cooker and add bay leaves, hing, dry red chilies, green chilli, black pepper, cardamom and then add onions.
  3. Fry it on medium heat but keep stirring, continue this for 7-8 minutes till the onions are done.
  4. Add the ginger-garlic paste and fry it till the raw smell is gone.
  5. Add garam masala, red chilli powder, coriander powder, turmeric powder, salt and continue to cook until the raw smell is gone and it leaves the oil.
  6. Add kala chana and mix it with the spices on high flame for next 3-4 minutes so that the masala coats the chana well.
  7. Then add water to the chana and close the lid. Cook it on high heat till the whistle blows then reduce the flame to slow and pressure cook it for another 20 minutes.
  8. Allow the pressure to release while the cooker cools down. Discard the whole spices like dry red chilli, black peppers and cardamon.
  9. Serve it with parathas, puris or rice.
Recipe Notes

Kala Chana Masala Curry