Kala Chana Googhani/Gughni
Kale Chane or Black Chickpeas, boiled and then tempered in Indian spices, served for breakfast or evening snack or even for the main course.
Indian, North Indian
Boiled Kala Chana/Black Chickpeas
Salt to taste
Finely chopped onion and cilantro leaves
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 Red chilli powder if not using green chilies
Add boiled Kala Chana (without water), salt to taste and mix well. Add around 1/2 cup for semi-dry consistency.
Garnish with finely chopped cilantro or coriander leaves and onions.
Add boiled Kabuli Chane/Chickpeas instaed of Kale Chane for Chole Googhani.