Name: Kala Chana Ghugni: A Vegan Delight
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: Kala Chana (Black Chickpeas) - 1 cup, soaked overnight; Onion - 1, finely chopped; Tomato - 1, finely chopped; Ginger-Garlic Paste - 1 tsp; Green Chilies - 2, slit; Mustard Oil - 2 tbsp; Cumin Seeds - 1 tsp; Bay Leaf - 1; Turmeric Powder - 1/2 tsp; Red Chili Powder - 1/2 tsp; Garam Masala - 1/2 tsp; Salt - to taste; Fresh Coriander Leaves - for garnish

Kala Chana Ghugni is a known dish, in the regions of India particularly in West Bengal, Bihar and Assam. It’s a delicious and tangy chickpea curry that’s not full of flavor but also provides a good amount of protein. Originally served as a snack or breakfast option this dish has become popular as a course due, to its taste and nutritional benefits. Now lets explore the world of Kala Chana Ghugni and discover its vegan qualities!

Table of Contents

Ingredients

Kala Chana (Black Chickpeas) – 1 cup, soaked overnight
Onion – 1, finely chopped
Tomato – 1, finely chopped
Ginger-Garlic Paste – 1 tsp
Green Chilies – 2, slit
Mustard Oil – 2 tbsp
Cumin Seeds – 1 tsp
Bay Leaf – 1
Turmeric Powder – 1/2 tsp
Red Chili Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Salt – to taste
Fresh Coriander Leaves – for garnish

Instructions

First cook the soaked Kala Chana until they become tender yet still have a bite. Then drain them. Set them aside.
Next heat some mustard oil in a pan. Add cumin seeds and bay leaf to the oil. Once they start spluttering add chopped onions. Sauté them until they turn brown.
Afterward include ginger garlic paste and green chilies into the pan. Sauté everything, for a couple of minutes.
Now it’s time to add chopped tomatoes, turmeric powder, red chili powder and salt to the mixture. Cook everything until the tomatoes become soft. You notice oil separating from the masala.
Once the masala is ready add in the boiled Kala Chana. Mix it well with the masala. Let it cook for around 5 7 minutes.
To adjust the consistency of your dish, pour in some water. Bring it to a boil. After that let it simmer for 10 minutes.
Lastly sprinkle garam masala over your dish. Give it a mix. Garnish with fresh coriander leaves, before serving hot with rice or chapati.

The Historical Roots of Kala Chana Ghugni

Throughout the generations Kala Chana Ghugni has been an essential dish, in East homes. Its roots are deeply embedded in festivities, local traditions and cherished moments shared with family making it a culinary treasure that holds tales of heritage and cherished memories.

Pairing Ideas for Kala Chana Ghugni

Kala Chana Ghugni is delicious, on its own. To enhance your dining experience you can enjoy it with vegan parathas, steamed rice or even a side of vegan fritters, for a satisfying and complete meal.

What Makes Kala Chana Ghugni a Vegan Favorite?

Kala Chana Ghugni is a dish, for vegans as it is made with plant based ingredients. Not is it free from dairy. It also provides ample protein, fiber and essential nutrients. This makes it an excellent and nourishing option, for individuals who adhere to a vegan diet.

Print Recipe

Kala Chana Ghugni: A Vegan Delight

Author: Bydarius Courses:Vegan Recipes

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesRest time: minutesTotal time: 40 minutesServings:4 servingsCalories:210 kcal Best Season:Suitable throughout the year

Description

Dive into the vegan world of Kala Chana Ghugni – a spicy, tangy chickpea curry from East India. Packed with protein and flavors.

Ingredients

Kala Chana (Black Chickpeas) – 1 cup, soaked overnight
Onion – 1, finely chopped
Tomato – 1, finely chopped
Ginger-Garlic Paste – 1 tsp
Green Chilies – 2, slit
Mustard Oil – 2 tbsp
Cumin Seeds – 1 tsp
Bay Leaf – 1
Turmeric Powder – 1/2 tsp
Red Chili Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Salt – to taste
Fresh Coriander Leaves – for garnish

Instructions

First cook the soaked Kala Chana until they become tender yet still have a bite. Then drain them. Set them aside.
Next heat some mustard oil in a pan. Add cumin seeds and bay leaf to the oil. Once they start spluttering add chopped onions. Sauté them until they turn brown.
Afterward include ginger garlic paste and green chilies into the pan. Sauté everything, for a couple of minutes.
Now it’s time to add chopped tomatoes, turmeric powder, red chili powder and salt to the mixture. Cook everything until the tomatoes become soft. You notice oil separating from the masala.
Once the masala is ready add in the boiled Kala Chana. Mix it well with the masala. Let it cook for around 5 7 minutes.
To adjust the consistency of your dish, pour in some water. Bring it to a boil. After that let it simmer for 10 minutes.
Lastly sprinkle garam masala over your dish. Give it a mix. Garnish with fresh coriander leaves, before serving hot with rice or chapati.

Video

Notes

For a layer of taste you might want to consider roasting the Kala Chana before boiling them. This will give the Ghugni a flavor that adds to its appeal.

Keywords:Kala Chana Ghugni, Kala Chana Ghugni recipe

How to Enhance the Flavor of Kala Chana Ghugni?

Although Kala Chana Ghugni is already tasty, by itself you can enhance its taste by incorporating tamarind pulp or a dash of lemon juice. Additionally some individuals prefer to include a touch of jaggery or sugar to counterbalance the spiciness.

Final Thought

Kala Chana Ghugni is not a dish; it embodies a celebration of diverse flavors rich traditions and the essence of veganism. Whether you follow a vegan lifestyle or not this delightful and nourishing delicacy guarantees a journey.