Kala Chana Ghugni recipe , gluten-free and vegan recipe

Kale Chana or Black Chickpeas, boiled and then tempered in Indian spices, served for breakfast or evening snack or even for the main course.

Googhani/Gughni has it's origin from Uttar Pradesh(Eastern), Bihar and Calcutta. It is topped with finely chopped onions, dash of lemon juice. Many like to top it with puffed rice(murmura) or crispy flattened rice(chivda). One can top it with sev too and enjoy!

Matra a popular version of Ghugni/Ghugri made with White Chickpeas is popular in Northern India especially Delhi region. It is served with special type of bread (Kulcha) which is different from Amritsari Kulcha.

Winters are the best time to relish Ghugni when fresh produce of legumes arrives. Simmered in spices, ghugni is relished with pooris, paranthas or rice(with gravy) or as snack topped of onions , dash of lemon juice. You can see so many street food vendors selling different versions of Ghugni

Types of Ghugni

There are many versions of Ghugni. In some regions people use white chickpeas, some use kabuli chana/chickpeas and in winters fresh green peas.My mom made it with fresh green peas in winters and also with Kala Chana(Black Chickpeas).

Ghugni with White Chickpeas is very famous in Calcutta and Orissa, Hare Matar ki Ghugni or with fresh green peas and kala chana Googhani is a popular treat in U.P, Bihar.

This versatile dish can be prepared in dry, semi-dry form or with curry with Indian spices like coriander powder, cumin powder and seeds, and chillies.

How to make Kala Chana Ghugni

The simplest version of Kala Chana Ghugni is tempering boiled kala chana with spices like coriander powder, turmeric powder and green chillies. It is quite similar to Sookhe Kale Chane that are prepared as Prasad during Ashtami(Navratri).

You can make it with or without onion and garlic. I like to make it without onion and garlic and add 1 -2 tomatoes to it, depending on the quantity. It gives a nice tangy taste to the dish. My mom made it this way . The only change I did to her recipe is now I add curry leaves also to it. Curry leaves, tomato and simple spices make it more delectable, and my mom too liked the addition of curry leaves.

I make semi-dry version(on drier side) of it and we like to have it with hot chapatis. We also like to have it like snack Top it with onions, dash of lemon juice and crushed papadi(deep fried Indian flatbread for chaats).

My kids also love to take this for school lunch, with chopped cucumbers and papadi. They add cucumbers and crush papadi before eating it. It makes a very nutritious and wholesome school snack that they can finish up quickly without any mess.

Let's see how I make this simple and full in flavours Kala Chana Ghugni

Boiled Kala Chana, tomatoes, spices like coriander powder turmeric powder, red chilli powder or green chillies, ginger and curry leaves.You can add finely chopped onions also.

How to boil Kala Chana in Instant Pot, check Chatpatte Kale Chane recipe.

To boil Kala Chana in traditional Indian Pressure Cooker check out mt Kala Chana for Ashtami Prasad.

It takes only few minutes to prepare the dish if you have pre-boiled boiled Kala Chana.

Steps to make Kale Chana Ghugni

Puree tomatoes, ginger and green chillies.

In a pan or kadhai, add ghee/oil,add cumin seeds,once seeds crackle ad puree, add curry leaves, and cook for 2-3 minutes.

Add coriander powder, turmeric powder mix well.

Add boiled Kala Chana (without water), salt to taste and mix well. Garnish with finely chopped cilantro or coriander leaves and onions. Add half cup af water, if you want semi-dry kala chana googhani/gughni.

Do make Kale Chana Ghugni and enjoy as breakfast or evening snack item. Will be happy to hear your feedback on recipe.

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Linking Kala Chana Googhani to MLLA (My Legumes Love Affair) Round-Up #131 hosted by Sasmita of First Timer Cook. The MLLA is a monthly event which includes Legumes, started by Susan of The Well Seasoned Cook and Lisa of Lisa’s kitchen. You can check out more about this interesting event here.

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