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Kala Chana Ghugni (Brown Chickpea Curry)
5 from 12 votes

Kala Chana Ghugni (Brown Chickpea Curry)

Kala Chana Ghugni is a hearty brown chickpea curry simmered with a blend of ground spices, aromatic bay leaves, and sautéed onions. The dish features cooked brown chickpeas combined with a fragrant spiced onion sauce, brightened with ginger, garlic, and green chili. This curry offers a rich, flavorful, and mildly spicy experience, typical in Indian cuisine.

Prep Time
15 mins
Cook Time
1 hr 10 mins
Soaking Time
1 hr
Total Time
2 hrs 25 mins
Servings: 4
Calories: 200 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 200

% 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.