- Servings: 4
- Soaking time: 6 hours.
- Preparation time: 10 minutes.
- Frying time: 10 minutes.
- Cooking time: 15 minutes.
- Total time: 35 minutes.
Ghughani is a common and adorable breakfast in my parent house; eaten with Paratha, Kachori, roasted or fried poha (flatten rice); my mother used to cook almost every day in the breakfast, but now I used to cook once in a week. The recipe I uploaded here is just the way my mother used to cook with same spices.
Indian states of Bihar, west Bengal (Kolkata), Jharkhand, Utter Pradesh, Odisha, Assam and Tripura; served with puffed rice (Kurmura) paired with onion Pakoda (fritters) or lentil fritters (Kachari/ Bhajia) as evening snacks . The recipe is mostly used to serve to break dawn to dusk fast at the month of Ramadan, not only in India and Pakistan but whole Indian continent.
- Black Chick Peas (kala chana): 300 gm.
- Onion: 1 no. (Medium)
- Tomato: 1 no. (Small, optional)
- Green chili: 2 no.
- Ginger: 2”piece
- Garlic: 3-4 clove
- Cumin: 1 teaspoon
- Whole red chili: 1 no.
- Dry masala: (red chili: 2-3 no, coriander: 1 tablespoon, cumin: 1 teaspoon and Black pepper: 8-10 no.)
- Salt: 1 ½ teaspoon
- Turmeric powder: ½ teaspoon
- Cooking oil/ Mustard oil: 4-5 tablespoon
- Garam masala powder: ½ teaspoon
- Lemon: 1 no.
- Green coriander: 1 table spoon
- Soak chick peas minimum 6 hours or overnight, keep aside.
- Chop onion into small pieces, keep aside.
- Dry roast all dry masala on lower flame, cool and grind to powder, keep aside.
- Grind ginger, garlic and green chili to prepare wet masala paste, keep aside.
- Take wok (kadhahi) heat oil; add cumin and red chili sputter it for few seconds; add chopped onion, stir fry on high flame till onion turns translucent(about 2 minutes).
- Add turmeric powder and prepared dry masala powder, tomato and wet masala paste; continue to fry on medium flame until oil separates from the masala( about 3 minutes).
- Add soaked chick peas stir fry for couple of minutes at medium flame; add two cups of water, bring to boil, reduce to low flame and cook until done (10-12 minutes) with lid on.
- Add salt; continue to cook on high flame till it gets semi dry in consistency (about 2 minutes), Put off the flame.
- Add lemon juice and Garam masala powder; “Ghughani dry (Black Chick Peas/Bengal Gram) dry” is ready to be served with chopped raw onion.