Kala Chana Ghugni | How to make Kala Chana Ghugni

By richa tiwari  |  16th Jul 2016  |  
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  • Kala Chana Ghugni, How to make Kala Chana Ghugni
Kala Chana Ghugniby richa tiwari
  • Prep Time

    4

    Hours
  • Cook Time

    40

    mins
  • Serves

    2

    People

64

0

About Kala Chana Ghugni Recipe

A very popular dish of UP and Bihar, tastes amazing when served with hot puris or rice.

Kala Chana Ghugni is a delicious dish which is liked by people of all age groups. Kala Chana Ghugni by richa tiwari has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 2 people. You can find Kala Chana Ghugni at many restaurants and you can also prepare this at home. This authentic and mouthwatering Kala Chana Ghugni takes 240 minutes for the preparation and 40 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Kala Chana Ghugni is a good option for you. The flavour of Kala Chana Ghugni is tempting and you will enjoy each bite of this. Try this Kala Chana Ghugni on weekends and impress your family and friends. You can comment and rate the Kala Chana Ghugni recipe on the page below.

Kala Chana Ghugni

Ingredients to make Kala Chana Ghugni

  • 200 grams Black chana soaked chana
  • 1 medium onion chopped
  • 1 tomato chopped
  • 1/2 tsp jeera
  • 1 tsp ginger garlic paste
  • Pinch of hing
  • 1 tsp garam masala
  • 5-6 black pepper
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • salt to taste

How to make Kala Chana Ghugni

  1. Soak Chana overnight.
  2. Add oil in pressure cooker and add jeera and hing powder, allow it to crackle.
  3. Add chopped onions, ginger garlic paste and cook till the raw smell goes.
  4. Add all the dry masala and fry it on medium flame.
  5. Add chopped tomatoes and cook till mushy.
  6. Add the chana and mix well with the masala.
  7. Add water and pressure cook on high flame till you get one whistle and then on medium flame for another 15 minutes.
  8. Switch off the flame, allow the pressure to release then open the lid.
  9. Garnish with coriander and serve with puris or rice.

My Tip:

use freshly grounded garam masala for better flavours.

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