Kala Chana Ghugni (Brown Chickpea Curry)

Ghugni – tender brown chickpeas(desi Chana) in a flavorful onion curry topped with crunchy onion and recent cilantro – is a scrumptious meal served with flatbread, roti, or crackers.

Ghugni is a flavorful Indian bean curry. Variations of ghugni are made within the Indian states of Bihar, Odissa, Uttar Pradesh, bengal. The preferred model makes use of dried white peas. This ghugni makes use of brown chickpeas(kala chana or desi Chana) and is impressed from the Uttar Pradesh model.

You cook dinner the brown chickpeas (aka kala chana) within the Prompt Pot or different strain cooker, then simmer them in a deeply-seasoned sauce. The brown chickpeas are toothsome in comparison with creamy white chickpeas they usually pair properly with the scrumptious onion sauce. This can be a dryish dish served as a snack or a part of meal, served with onion, cilantro, cumin, and loads of recent lime juice!

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Why You’ll Love Ghugni

• tender brown chickpeas in an addictive, easy-to-make curry sauce
• protein-and fiber-packed
• naturally gluten-free, soy-free, and nut-free
• versatile – use different chickpeas or beans, should you choose!

Extra Chickpea Curries

Recipe Card

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Kala Chana Ghugni (Brown Chickpea Curry)

Ghugni – tender brown chickpeas in a flavorful curry topped with crunchy onion and recent cilantro – is a scrumptious meal served with flatbread, roti, or crackers. 

Prep Time15 minutes minutes

Cook dinner Time1 hour hr 10 minutes minutes

Soaking Time1 hour hr

Complete Time2 hours hrs 25 minutes minutes

Course: Entree, Foremost

Delicacies: Indian

Key phrase: ghugni, kala chana ghugni

Servings: 4

Energy: 200kcal

Writer: Vegan Richa

Components

• 1 cup (176 g) brown chickpeas, kala chana, or desi chana, soaked in a single day or at the very least for 1 hour

For the sauce:

• 1 teaspoon oil
• 1/2 teaspoon cumin seeds
• 2 bay leaves
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne or Indian pink chili powder
• 1 tablespoon floor coriander
• 1 teaspoon floor cumin
• 1/2 teaspoon freshly floor black pepper
• 1 cup (160 g) thinly sliced pink onion
• 1 scorching inexperienced chili similar to Serrano, chopped
• 1 tablespoon ginger-garlic paste or 2 cloves garlic minced and 1/2 inch ginger minced
• 1/2 teaspoon salt

For garnish:

• 1/4 cup (40 g) chopped onion
• 1/4 cup (4 g) chopped cilantro
• 1/2 teaspoon toasted floor cumin
• 2-3 teaspoons lime juice or as wanted

Directions

• Soak the brown chickpeas should you haven’t already then drain. Add them to an Prompt Pot or a strain cooker and add 2 cups of water. Shut the lid and strain cook dinner for 1 hour (on bean mode) or strain cook dinner for 45 minutes in a daily stovetop strain cooker over medium warmth.

• As soon as the strain cooking is finished, launch the strain naturally for 10 minutes then fast launch. Open the lid and test if the chickpeas are cooked. Drain and reserve the water. Set the drained chickpeas apart.

• Make the sauce by heating the oil in a big skillet over medium warmth. As soon as the oil is scorching add the cumin seeds and blend in. cook dinner till the cumin seeds change coloration and darken considerably. Then add the bay leaves, all the bottom spices, sliced onion, and a very good pinch of salt and blend in. Cook dinner the onion for six to eight minutes till golden, add splashes of water in between if the onion is drying out an excessive amount of.

• As soon as the onion is cooked, add the ginger-garlic paste and inexperienced chili and blend in. Cook dinner for an additional minute then add the salt, cooked brown chickpeas, and 1/4 to 1/2 cup of the reserved water and blend in. Cowl and cook dinner for 6-8 minutes, open the lid and blend properly once more. Style and modify salt and taste. Swap off the warmth.

• To serve switch the cooked chickpeas to a serving bowl and garnish with chopped cilantro and pink onion. Sprinkle the toasted floor cumin and add some lime juice as wanted and serve.

Notes

You’ll be able to serve ghugni with flatbread, roti or crackers, and even rice.
To make this recipe with white chickpeas, merely pressure-cook them for quarter-hour. You may also use different chickpeas or beans for this recipe. You’ll be able to even use dried white peas (vatana), strain cook dinner 12-15 minutes primarily based on texture choice.
This recipe is gluten-free, soy-free, and nut-free as written.

Vitamin

Vitamin Details

Kala Chana Ghugni (Brown Chickpea Curry)

Quantity Per Serving

Energy 200
Energy from Fats 36

% Day by day Worth*

Fats 4g6%

Saturated Fats 0.1g1%

Sodium 351mg15%

Potassium 484mg14%

Carbohydrates 33g11%

Fiber 3g13%

Sugar 3g3%

Protein 8g16%

Vitamin A 354IU7%

Vitamin C 10mg12%

Calcium 117mg12%

Iron 3mg17%

* P.c Day by day Values are primarily based on a 2000 calorie weight loss program.

Components and Substitutions

• brown chickpeas – Additionally known as kala chana or desi Chana Be sure that to soak them in a single day. You may also use white chickpeas, different beans, or dried white peas to make this recipe.
• oil – To toast the cumin seeds and to saute.
• spices – Cumin seeds, bay leaves, turmeric, cayenne or Indian pink chili powder, cumin, coriander, and black pepper add a lot taste to brown chickpeas!
• aromatics – Onion, inexperienced chili, and ginger-garlic paste add much more layers of wonderful taste.
• garnishes – Crunchy recent onion, zesty cilantro, fragrant toasted cumin, and loads of lime juice add a recent taste profile that makes this easy bean curry so addictive!

Suggestions

• Undoubtedly soak the beans. Soaking considerably shortens the cooking time.
• Guarantee that the cumin seeds have darkened fairly a bit in coloration if you’re toasting them. That’s the way you’ll know that they’ve that basically good, roasted taste.

Make Kala Chana Ghugni

Soak the brown chickpeas should you haven’t already then drain. Add them to an Prompt Pot or a strain cooker and add two cups of water. Shut the lid and strain cook dinner for one hour (on bean mode) or strain cook dinner for 45 minutes in a daily stovetop strain cooker over medium warmth. 

As soon as the strain cooker is finished, launch the strain naturally for 10 minutes then fast launch. Open the lid and test if the chickpeas are cooked. Drain and reserve the cooking water. Set the drained chickpeas apart.

Make the sauce by heating the oil in a big skillet over medium warmth. As soon as the oil is scorching add the cumin seeds and blend in. Cook dinner till the cumin seeds change coloration and darken considerably.

Then add the bay leaves, all the bottom spices, sliced onion, and a very good pinch of salt and blend in. Cook dinner the onion for six to eight minutes till golden, add splashes of water in between if the onion is drying out an excessive amount of. 

As soon as the onion is cooked, add the ginger-garlic paste and inexperienced chili and blend in. Cook dinner for an additional minute then add the salt, cooked brown chickpeas, and 1/4 to 1/2 cup of the reserved water and blend in.

Cowl and cook dinner for six to eight minutes and blend once more. Style and modify salt and taste. Swap off the warmth.

To serve switch the cooked chickpeas to a serving bowl and garnish with chopped cilantro and pink onion. Sprinkle the toasted floor cumin and add some lime juice as wanted and serve.

Incessantly Requested Questions