To begin making the Bihari Kale Chane Ki Ghugni Recipe, soak dried black chickpeas for about 8 hours. Cook the soaked chickpeas with a pinch of turmeric powder until just cooked, do not overcook it.

* Step 2

Chop onions into thin slices. Grind 1/4 portions of the sliced onions along with 2 tablespoon of cooked chickpeas, keep aside.

* Step 3

Heat oil in a pan, Add bay leaves, cumin seeds, sliced onion, green chilies, and cook till onions turn translucent.

* Step 4

Once done add ginger and garlic paste and cook until raw smell of the paste goes off.

* Step 5

After the ginger garlic is cooked add red chili powder, coriander powder, turmeric powder, pepper powder, roasted cumin powder and the ground onion-chickpea paste, mix well. Cook for about 3 minutes.

* Step 6

Next add the cooked chickpeas and mix well. Add salt to taste and water,about 1/4 cup, mix well. Simmer and let it cook for about 20 to 30 minutes, add water if the ghugni dries up.

* Step 7

Once you get the required consistency, turn off the heat. In the end add some roasted cumin seeds. And garnish with coriander leaves.

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Tag

Kala Chana onions sliced ginger garlic paste green chillies chopped cumin seeds bay leaf turmeric powder Red chilli Black pepper Mustard oil Coriander

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