The very tasty and nutritious black chickpeas in the form of Ghugni (saucy preparation of black chickpeas) is here this weekend. It is very popular in almost all Indian homes. A must during Navratri Pooja (ritual) when it is cooked without onion and garlic. Can be accompanied by Poori (deep-fried and puffed wheat bread), Steamed Rice or simply topped on a slice of bread with some chopped onions and chaat masala or black salt. 🙂
Let’s get going with the recipe;
Preparation Time 35-40 minutes
Cooking Time 25-30 minutes
Main Ingredients Black Chickpeas (Kala Chana)
Course Snack or Main-course
Level Of Cooking Medium
- Black Chickpeas (Kala Chana) 1 cup (overnight or 7-8 hours soaked in 4 cups of water)
- Cooking Oil 2 tablespoons
- Cinnamon 1 inch stick
- Cumin Seeds 1/2 teaspoon
- Onions Chopped 2 medium
- Grated Ginger 1 inch piece
- Grated Garlic 3-4 cloves
- Chopped Green Chilli 1 (add more if you like it hot)
- Tomatoes 2 medium (puree form)
- Fresh Coriander Leaves 1/4 cup
- Chana or Cholle Masala 1 1/2 tablespoons
- Turmeric Powder 2 teaspoon
- Coriander Powder 1 teaspoon
- Garam Masala 1 teaspoon
- Red Chilli Powder 1 teaspoon
- Salt to taste
Place the black chickpeas (kale chane) in pressure cooker with 4 cups of water (the one in which it was soaked), 1/2 teaspoon turmeric, 1 cinnamon stick and a pinch of salt. Cook under pressure for six to eight whistles or till the black chickpeas (kale chane) are completely cooked and soft. Drain the chickpeas and reserve 1/2 of the cooking liquor.
Heat oil in a pressure cooker an and add cumin seeds. Add chopped onions after the cumin seeds start crackling. Sauté till light brown. Add grated ginger and garlic. Stir for half a minute. Add chana masala, remaining turmeric powder, red chilli powder, coriander powder and continue to sauté for a minute. Add tomato puree and cook on medium heat for three to four minutes, stirring continuously. Add chopped green chilli and mix.
Add the boiled black chickpeas (kale chane) and salt and mix. After 2-3 minutes add the stock/cooking liquor of black chickpeas (kala chana) and mix well. (At this stage, add half a cup of water more if you want more gravy). Pressure cook for 2-3 whistles.
Let the pressure of the cooker release completely by itself. Then open the lid and add garam masala and mix well. Serve hot garnished with chopped coriander leaves with steamed rice, poori (deep-fried and puffed wheat bread) or a bread of your choice. Accompany with lemon wedges and chopped onions (optional).
Relish with your family and friends!