Kala Chana Gughni/Black Chickpea Curry

Kala Chana Gughni/Black chickpea curry is a mouth-watering spicy curry made with black or brown chickpeas and best enjoyed topped with freshly cut red onions, tomatoes and maybe some fried Indian savories like sev. Today, I decided to enjoy it with some plain rice and dal; you could have it with Indian flat breads like puris or parathas.

Gughni is a popular dish in parts of Bihar, Orissa, Assam etc. and many a times it is made with dried peas; white or green. It is normally served as an evening snack and much popular among street foods.

My version of Bihari gughni is laced with the smoky flavors of coriander and cumin seeds and I have balanced the flavors with the tang of dry mango powder or amchur powder. I normally prefer to have my curries with a bit of gravy, so I have made it to a thick consistency.

Either enjoy a bowl with rice, puris/parathas  etc. or top with finely chopped onions (red onion please!), chopped cilantro, a squeeze of lime and if you are more adventurous with your palate, drizzle some fresh green coriander/cilantro chutney and tangy and sweet tamarind chutney which are normally served with chaats (tangy, spicy and lip-smacking street foods of India)!

This super delicious, vegan, gluten free black chickpeas curry or kala chana gughni is going to be on my must-do-often list from now on!! It was so tasty, my mother who normally does not like too much spicy food, was asking for seconds and thirds!!

So, what are you waiting for? Let’s head on to the recipe so you can enjoy it too!!

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Kala Chana Gughni/Black Chickpea Curry

Serving Size: 4-6

Kala Chana Gughni/Black chicpea curry is a mouth-watering spicy curry made with black or brown chickpeas and best enjoyed topped with freshly cut red onions, tomatoes and maybe some fried Indian savories like sev.

Ingredients

• 1 cup kala chana/black or brown chickpeas
• ½ tsp cumin seeds/jeera
• 1 bay leaf
• 1 inch piece cinnamon
• ½ cup finely chopped onions
• 1 tsp grated/finely minced ginger
• 1 tsp grated/finely minced garlic
• 1 dry red chili (optional)
• ½ tsp turmeric powder
• 1 tsp red chilli powder/cayenne powder
• 2 tbsp coriander powder
• 1 tbsp jeera powder/cumin powder
• 1 tsp amchur powder/chaat masala powder
• Salt to taste
• 2 tbsp cooking oil
• For garnishing and serving:
• Finely chopped onions
• Finely chopped tomatoes
• Lemon wedge
• Finely chopped cilantro/coriander leaves

Instructions

1. Soak kala chana or dried black chickpeas in plenty of water overnight or for 6 to 8 hours.
2. Cook the soaked and drained in fresh water until cooked and tender. Drain and keep aside.
3. Heat oil in a saucepan or kadai and once hot, add cumin seeds, bay leaf and cinnamon sticks.
4. After a few seconds, stir in finely chopped onions, dry red chilli, ginger and garlic and sauté on medium high heat until the onions are transclucent and the raw smell of garlic and ginger is gone.
5. Add the dry powders; turmeric, red chilli powder, coriander powder and cumin powder and mix well.
6. Stir and fry for a couple of minutes. If needed, sprinkle some water to avoid burning of the spices.
7. Once the spices are fried, stir in cooked kala chana, add salt to taste and amchur or chaat masala powder and give it a good mix.
8. Add water depending upon how thick you want your gughni (about ¼ to ½ cup); you can use the cooked chana water.
9. Bring to boil, and cook on medium low, covered for 8 to 10 minutes, adding water in between if necessary.
10. Once you get the desired consistency, remove from heat and serve hot with rice, rotis, parathas etc., garnished with finely chopped onions, tomatoes, cilantro and a squeeze of lemon or lime juice.

Notes

Adjust the spices according to your taste.

If you cannot get black chickpeas, you can enjoy this Bihari dish made with white or green dried peas too, or even regular chickpeas!

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How to make Bihari Kala Chana Gughni:

• Soak kala chana or dried black chickpeas in plenty of water overnight or for 6 to 8 hours.
• Cook the soaked and drained in fresh water (in a pressure cooker or in a saucepan) until cooked and tender. Drain and keep aside.

• Heat oil in a saucepan or kadai and once hot, add cumin seeds, bay leaf and cinnamon sticks.

• After a few seconds, stir in finely chopped onions, dry red chilli, ginger and garlic and sauté on medium high heat until the onions are transclucent and the raw smell of garlic and ginger is gone.

• Add the dry powders; turmeric, red chilli powder, coriander powder and cumin powder and mix well.

• Stir and fry for a couple of minutes. If needed, sprinkle some water to avoid burning of the spices.

• Once the spices are fried, stir in cooked kala chana, add salt to taste and amchur or chaat masala powder and give it a good mix.
• Add water depending upon how thick you want your gughni (about ¼ to ½ cup); you can use the cooked chana water.

• Bring to boil, and cook on medium low, covered for 8 to 10 minutes, adding water in between if necessary. Make it as thin or thick as you desire.

• Once you get the desired consistency, remove from heat and serve hot with rice, rotis, parathas etc., garnished with finely chopped onions, tomatoes, cilantro and a squeeze of lemon or lime juice.

• Enjoy!!!

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