Kala Chana Ghugni (Brown Chickpea Curry)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 10 mins
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Soaking Time
1 hr
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Total Time
2 hrs 25 mins
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Servings
4
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Calories
200 kcal
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Course
Main Course
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Cuisine
Indian
Kala Chana Ghugni (Brown Chickpea Curry)
Description
Kala Chana Ghugni involves soaking and pressure cooking brown chickpeas until tender. The curry base is created by toasting cumin seeds in oil, followed by cooking bay leaves, turmeric, cayenne, coriander, cumin powder, black pepper, and thinly sliced onions until golden. Adding ginger-garlic paste and chopped green chili brings warmth and depth to the sauce.
The cooked chickpeas are then mixed into this spiced onion sauce and gently cooked together. Garnishes include freshly chopped onions, cilantro, toasted ground cumin, and a squeeze of lime juice to add brightness and balance. The texture combines the firm bite of the chickpeas with the silky spiced gravy.
This dish pairs well with flatbreads like roti, crackers, or rice, serving as a protein-rich vegetarian option. Its warm spices and comforting nature make it suitable for colder days or whenever a nourishing legume dish is desired. The recipe is naturally gluten-free and adaptable to other chickpeas or beans with adjusted cooking times.
Use soaked chickpeas and pressure cook until tender but not mushy to retain good texture. Adjust the seasoning and lime juice to taste before serving for optimal balance.
Ingredients
- 1 cup brown chickpeas kala chana, or desi chana, soaked overnight or at least for 1 hour
For the sauce:
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/2 teaspoon cumin seeds
- 2 bay leaf
- 1/2 teaspoon Turmeric
- 1/2 teaspoon cayenne pepper or Indian red chili powder
- 1 tablespoon ground coriander
- 1 teaspoon cumin ground
- 1/2 teaspoon black pepper freshly ground
- 1 cup red onion thinly sliced
- 1 green chili chopped, hot, such as Serrano
- 1 tablespoon ginger-garlic paste or 2 cloves garlic minced and 1/2 inch ginger minced
- 1/2 teaspoon salt
For garnish:
- 1/4 cup onion chopped
- 1/4 cup cilantro chopped
- 1/2 teaspoon ground cumin toasted
- 2-3 teaspoons lime juice or as needed
Instructions
- Soak the brown chickpeas if you haven’t already then drain. Add them to an Instant Pot or a pressure cooker and add 2 cups of water. Close the lid and pressure cook for 1 hour (on bean mode) or pressure cook for 45 minutes in a regular stovetop pressure cooker over medium heat.
- Once the pressure cooking is done, release the pressure naturally for 10 minutes then quick release. Open the lid and check if the chickpeas are cooked. Drain and reserve the water. Set the drained chickpeas aside.
- Make the sauce by heating the oil in a large skillet over medium heat. Once the oil is hot add the cumin seeds and mix in. cook until the cumin seeds change color and darken significantly. Then add the bay leaves, all the ground spices, sliced onion, and a good pinch of salt and mix in. Cook the onion for 6 to 8 minutes until golden, add splashes of water in between if the onion is drying out too much.
- Once the onion is cooked, add the ginger-garlic paste and green chili and mix in. Cook for another minute then add the salt, cooked brown chickpeas, and 1/4 to 1/2 cup of the reserved water and mix in. Cover and cook for 6-8 minutes, open the lid and mix well again. Taste and adjust salt and flavor. Switch off the heat.
- To serve transfer the cooked chickpeas to a serving bowl and garnish with chopped cilantro and red onion. Sprinkle the toasted ground cumin and add some lime juice as needed and serve.
Notes
- Serve Kala Chana Ghugni with rice, roti, or crackers as preferred.
- Substitute white chickpeas by pressure-cooking for 15 minutes, or try other beans like dried white peas cooked 12-15 minutes based on texture.
- The recipe is naturally gluten, soy, and nut-free as written.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 0.1g | 1% |
| Sodium | 351mg | 15% |
| Potassium | 484mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 354IU | 7% |
| Vitamin C | 10mg | 11% |
| Calcium | 117mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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