Ghugni is a spicy gravy prepared with bengal gram, chickpeas or dry yellow peas in traditional eastern India style. Ghugni is popular in the eastern states of Assam, West Bengal, Bihar and Odisha.
Today let us relish Kabuli Chana Ghugni or Butor Ghugni in Farmtorasoi style.
Kabuli Chana Ghugni - Spicy Chickpea Curry
- 200 gm Kabuli Chana (Chickpeas)
- 2 medium size Tomato Chopped
- 4 medium size Onions Chopped
- 5-6 cloves Garlic
- 1 inch Ginger
- 3-4 Green Chillies
- 1 Dry Red Chilly
- 1 tbsp Cumin (Jeera) Seeds
- 1 tbsp Cumin (Jeera) Powder
- 1 tbsp Coriander (Dhania) Powder
- 1 tbsp Kashmiri Mirch (Red Chilly Powder)
- 2 Cardamom (Elaichi)
- 1 inch Cinnamon (Dalchini) Broken into pieces
- 2 Cloves (Laung)
- 1 Bay Leaf
- 2 tbsp Butter
- 1/2 cup Cooking Oil
- 1/2 tbsp Turmeric (Haldhi) Powder
- Salt To taste
- Soak kabuli chana overnight or 6-7 hours.
- Now, cook kabuli chana in a pressure cooker for 2 whistles.
- Make paste of ginger, garlic and green chillies.
- Also, make paste of tomatoes separately.
- Heat oil in a pan. Add bay leaf, cumin seeds, red chilly, laung, elaichi and dalchini. Saute for a while.
- Add chopped onions. Saute till lightly brown.
- Now, add ginger, garlic and green chilly paste. Fry for some time.
- Add tomato paste. Again fry for a while
- Now, add salt, turmeric powder, cumin powder, coriander powder and kashmiri mirch powder. Keep on frying till oil separates from the mixture.
- Add boiled peas and mix well. Cook for 3-4 minutes.
- Add 2 cups of water. Cover and cook til gravy becomes thick.
- Remove from fire. Add 2 tbsp butter on top of ghugni.