North India's Popular Street Food Chana Ghugni | Chana Ghugni | Kale Chane Ki Ghugni | Ghugni Recipe Bihar Style | Kale Chane Ki Ghugni Recipe | Chane Ki Ghugni Recipe |

 

North India's Popular Street Food Chana Ghugni | Chana Ghugni | Kale Chane Ki Ghugni | Ghugni Recipe Bihar Style | Kale Chane Ki Ghugni Recipe | Chane Ki Ghugni Recipe | Here is a detailed recipe for Chana Ghugni, complete with step-by-step instructions and serving suggestions. This classic Eastern Indian popular street food combines dried peas or chickpeas with aromatic spices for a flavorful experience. It's a spicy, tangy curry made with a mixture of dried white peas (sometimes chickpeas) and fragrant spices. Enjoy your homemade Chana Ghugni!

Ingredients:

 1 cup dried white peas or black chickpeas

 1 large onion, finely chopped

 1 large tomato, finely chopped

 2 green chilies, chopped

 1 inch ginger, grated

 3-4 cloves garlic, finely chopped

 1 teaspoon cumin seeds

 1 bay leaf

 1/2 teaspoon turmeric powder

 1 teaspoon cumin powder

 1 teaspoon coriander powder

 1/2 teaspoon garam masala

 1 teaspoon red chili powder

 1/2 teaspoon amchur (dried mango) powder or lemon juice

 2 tablespoons oil

 Salt to taste

 Fresh coriander leaves, chopped, for garnish

For serving (optional):

 Chopped onions

 Lemon wedges

 Sev or bhujia

North India's Popular Street Food Chana Ghugni

Instructions:

1. Soak and boil the peas:

 Wash the dried peas or chickpeas and soak them overnight in enough water.

 Drain the water, and pressure cook with fresh water and a pinch of salt until 3-4 whistles or until tender. Set aside.

2. Prepare the masala:

 Heat oil in a pan. Add cumin seeds and bay leaf. Let them splutter.

 Add chopped onions. Sauté until golden brown.

 Add ginger, garlic, and green chilies. Sauté for 1-2 minutes.

 Add tomatoes and cook until soft and the oil separates. 

 Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Cook for 2 minutes. 

3. Cook the Ghugni:

 Add the boiled peas/chickpeas (along with a little of the cooking water) to the spice mixture. 

 Mix well and cook on low heat for 10-12 minutes, allowing the flavors to meld and the gravy to thicken.

 Add garam masala and amchur powder (or lemon juice). Mix and cook for another minute.

4. Garnish and Serve:

 Garnish with chopped coriander leaves.

 Serve hot, topped with chopped onions, sev/bhujia, and lemon juice if desired.

Enjoy your homemade Chana Ghugni!

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