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Kala Chana Googhani

Kala Chana Googhani/Gughni

Swati
Kale Chane or Black Chickpeas, boiled and then tempered in Indian spices, served for breakfast or evening snack or even for the main course.
5 from 7 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Course snacks
Cuisine Indian, North Indian
Servings 4

Equipment

  • Pressure cooker
  • Pan
  • Mixer Grinder
  • Measuring Cups and Spoons

Ingredients
  

  • 2 Cups Boiled Kala Chana/Black Chickpeas
  • 1-2 tomatoes Medium
  • 4-5 Curry Leaves
  • 1 Cumin Seeds
  • 1-2 Green Chillies
  • Ginger(small piece)
  • 2 tsp Coriander Powder
  • 1/4 tsp Turmeric Powder
  • 1-2 tbsp Ghee/Oil
  • Salt to taste
  • Finely chopped onion and cilantro leaves for topping/garnish

Instructions
 

  • Puree tomatoes, ginger and green chillies.
    1-2 tomatoes Medium, 1-2 Green Chillies, Ginger(small piece)
  • In a pan or kadhai, add ghee/oil, add cumin seeds, once seeds crackle add curry leaves
    1 Cumin Seeds, 1-2 tbsp Ghee/Oil, 4-5 Curry Leaves
  • Now add tomato puree and cook for 2-3 minutes.
  • Add coriander powder, turmeric powder mix well. Add Red chilli powder if not using green chilies
    2 tsp Coriander Powder, 1/4 tsp Turmeric Powder, Salt to taste
  • Add boiled Kala Chana (without water), salt to taste and mix well. Add around 1/2 cup for semi-dry consistency.
    2 Cups Boiled Kala Chana/Black Chickpeas
  • Garnish with finely chopped cilantro or coriander leaves and onions.
    Finely chopped onion and cilantro leaves

Notes

Add boiled Kabuli Chane/Chickpeas instaed of Kale Chane for Chole Googhani.
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