Chana Ghugni Recipe | How to make black chana masala | घुघनी रेसिपी #recipe #breakfastrecipe

chana (chickpeas)

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans maintain protein content while offering a different flavor.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder provides a similar flavor profile at a lower cost.

Soak black chana overnight.

Heat a pressure cooker and add 3 tbsp of mustard oil.

Add 1 tsp of cumin seeds and whole garam masala to the oil.

Once the spices crackle, add 5 medium-sized sliced onions.

Add 1 tbsp of crushed ginger-garlic and fry the onions until golden brown on medium flame.

Add the soaked black chana and fry for a few minutes.

Add 2.5 tsp of salt and 1.5 tsp of turmeric powder, and fry the black chana on medium flame for at least 10–15 minutes.

Add 3 tsp of red chilli powder, 3 tsp of coriander powder, and 1 tsp of roasted cumin seed powder.

Add 2 tablespoons of water and fry the masala for about 5–6 minutes.

Add 2 glasses of water, close the pressure cooker lid, and cook properly.

Mix well, then add 1 teaspoon of freshly ground garam masala.

Adjust the gravy as per preference; add 1/2 cup of water for more gravy and cook for another 3–4 minutes.

Serve the ghugni by pouring roasted poha over it, then add sliced raw onions and green chillies.

Sprinkle black salt or chaat masala on top.

Cooking Techniques

Equipment Needed

Spice Level: