- Servings: 3-4
- Soaking time: 6 hours.
- Preparation time: 5 minutes.
- Cooking time: 20 minutes.
- Total time: 25 minutes.
Today morning my daughter-in-law called up to ask the recipe for Ghughani/Black Bengal gram as it is one of her favorite meals in our home. Not to my surprise she loved to cook this as it is a super quick and delicious recipe full of protein and a simple dash of whole Garam Masala makes the taste linger on the entire day.
Ghughani accompanied with Churra (poha)/Poori/Bread is a wholesome and satiating meal when you want some quick and totally free time on hand while cooking. It is a staple breakfast/brunch from the eastern states of India and is found with regional variations in the state of Assam, West Bengal, Bihar and Odisha. Serving it hot with finely chopped fresh onions and green chilly gives it the perfect rustic touch.
Enjoy your weekend with this amazing recipe!
Ingredients:
- Bengal gram: 100 gm
- Onion: 100 gm
- Tomato: 1 medium
- Green chilli: 2 no.
- Red Chilli: 2 no.
- Coriander powder: 1 teaspoon
- Turmeric powder: 1 teaspoon
- Bay leaves: 2 no.
- Hajmola: 4 tablet(optional)
- Cloves: 4 no.
- Garlic: 1 no.
- Ginger: 1 inch pieces
- Mustard oil/cooking oil: 2 table spoon
- Salt: 1 teaspoon (as per taste)
- Kala namak: half teaspoon
- Cumin seed: half teaspoon
- Cumin seed powder (roasted): half teaspoon
- Black pepper: 10-15 no.
- Green cardamom: 1 no.
- Black cardamom: 1 no.
- Mace: few pieces
- Cinnamon: 1 inch pieces
- Water: 200-250 ml
- Wheat flour: 1 teaspoon
- Garam masala powder: one forth teaspoon (optional)
Preparation:
- Chop onion and tomatoes into small pieces.
- Cut green chilli, ginger and garlic into small pieces.
Method:
- Put all ingredients into the pressure cooker, mix well.
- Close the cooker on high flame.
- Bring to full cooking pressure, reduce to low flame and cook for 10 minutes.
- Allow cooker to cool and open.
- Pulverize (for 2-3 minutes) until curry consistency become smooth.
- Add wheat flour and stir well.
- Cook again for 2-3 minutes to get desire consistency.
- Add chopped coriander leaves.
- Serve hot with Poori, Fried poha, Bread or Steamed Basmati Rice or Pulao.
Bengal gram is full of protein, onions are packed with antioxidants, tomatoes with lycopene and cumin with healing benefit prompts us to have the dish ` ghughani` at least once a week!
Ghughani (kala chana/Bengal gram) masala by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.