Chana Ghugni Recipe

 

🌶️ Chana Ghugni Recipe

(Serves 2–3)

🫘 Ingredients:

• 1 cup dried white peas (safed matar) or black chickpeas (kala chana) – soaked overnight

• 1 medium onion – finely chopped

• 1 medium tomato – chopped

• 2–3 green chilies – chopped (adjust to taste)

• 1 tsp ginger paste

• 1 tsp garlic paste

• 1/2 tsp turmeric powder

• 1/2 tsp red chili powder

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1/2 tsp garam masala

• Salt to taste

• 2 tbsp mustard oil or regular cooking oil

• Fresh coriander – chopped (for garnish)

• Lemon juice – to taste

🥄 Optional (for extra flavor):

• Tamarind chutney or amchur (dry mango powder)

• Crushed papdi or sev for topping

---

👩‍🍳 Method:

1. Boil the chana/peas:

   • Pressure cook soaked white peas or kala chana with a bit of salt and turmeric for 2–3 whistles or until soft but not mushy.

2. Prepare the masala:

   • Heat oil in a pan. If using mustard oil, let it smoke slightly for that authentic flavor.

   • Add chopped onions and green chilies. Sauté until golden brown.

   • Add ginger-garlic paste. Cook until the raw smell is gone.

   • Add tomatoes and cook until soft and the oil separates.

   • Mix in turmeric, chili powder, cumin, coriander powder, and salt. Sauté for a minute.

3. Add the chana:

   • Add the boiled chana along with a little of the water it was boiled in. Mix well.

   • Simmer for 8–10 minutes so the flavors meld. Adjust consistency – it should be thick, not too watery.

4. Finish it up:

   • Add garam masala and stir.

   • Turn off the heat. Squeeze in fresh lemon juice and sprinkle chopped coriander.

---

🍽️ Serve With:

• Hot puris or parathas

• As a chaat with chopped onions, chutneys, and crunchy toppings

• Or enjoy it warm in a bowl, spoon-style!

Let me know if you want a spicier version or a twist from another region!