Black chickpeas curry or kala chana masala is very popular in UP and Bihar by the name of “ghugni” yes, kale chana ki ghugni. 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”.


I would love to hear how you make this curry at your place and do share your feedback or suggestions in the comment section and yes, don’t forget to show your love if you liked the recipe. Continue reading Kala Chana Ghugni or Kala Chana Curry Recipe