Thursday, November 05, 2009

Bachpan ki yad Ghugni ke sath

Kala chana ghughni with poori or parantha reminds me of the frequent Sunday brunch during our childhood days . Easy to prepare and good to taste this simple dish of black chickpeas tastes good with poori ,and the side dish are curd and pickle.I still remember how eagerly we used to wait for this particular breakfast. When on nehas demand mother prepared this I had to ask her  the recipe for two simple reasons reason one being I needed the recipe and the second reason I wanted to  share the  recipe with you guys,…so here goes the recipe of GHUGHNI up style,..:-) prepared in pressure cooker.

Ingredient needed
Soaked black chick pea one cup approx. 250gm
Onion three chopped
Garlic cloves chopped three
One tsp ginger
Green chili three
Cumin seeds one tsp
Asafetida pinch
Mustard oil one tbsp
Salt as per taste
Red chili powder a pinch
Turmeric powder half tsp
Coriander powder half tsp
Garam masala powder half tsp
Heat oil in the pressure cook .
Once hot add cumin seeds and asafetida and let them splutter for a minute
Add all the ingredients together stir fry for a minute or two till everything mixes well.
Once done add one cup of water and pressure cook till 2 to 3 whistles.
Check for tenderness and serve hot with Poori or Parantha.

Nandita of Saffron Trail has shared her version of Kala Chana curry here.
There one more version of black chickpeas from Food in the Main Blog.
Bongmom has shared bengali version of Ghugni here.

                Enjoy the platter frens, this week has been good with Neha around its more fun out here and ya she shares the same passion just like me of cooking ,today she prepared Punjabi style Rajma for lunch which was rerally yummy I guess my next post gonna be of Rajma,todays dinner gonna be of Chicken Kheema and parantha ya I know I am feasting out here.,…chalo tk care u all ce u guys soon,…have a happy week ahead,…


ST said...

Platter looks superb dear:)

Cham said...

Guess u enjoyed the keema with ur sist, the curry looks delicious and never taste before!

prasu said...

lovely channa curry dear.....

camelia said...


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Unknown said...

looks delicious..we use the kala chana in kozumbu(gravy for rice)

or in sundal

Supriya said...

Ghugni looks nice..heard the name for the first time. We also make similar dish called "chan sabzi". It is esp served with sweet halwa or sweet pova on festivals.

Sharmila said...

Our ghugni (Bengali) is very different ... is made from dried peas and has gravy. I like this dry version of kala chana. :-)

Finla said...

When i was younger we only had black channa, it is in my teenage years we started using the white one.
Curry looks yumm.

Deepthi Shankar said...

I had never heard of ghungi before .. lovely memories there

Bong Mom said...

I love Kala Chana. I make a sookha kala chana too but I like your way of doing everything in pressure cooker together

Sharmila said...

I left a line here yesterday ... what happened? Bengali ghugni is made from dried peas and slightly different. I love this dry version of kala chana. Good to know you are having fun again with your sis around Priyanka. :-)

Spice said...

Hi there,

Just found your blog while bloghopping.... love kala chana...we call sukha(masala wale) cholle(chana, every weekend it's must in my house....btw r u from delhi or nearby.....just the word ghugni made me think & your recipes are also mainly towards north indian style.....

sangeeta said...

hey this is our favorite favorite breakfast...with dahi n all.
i make ghugni in a few versions n at least one ghugni recipe is in my archives too.....yummy..