Bihari · Lunch, Dinner
Chana ghugni
A tangy, spiced dried chickpea curry, a favourite Bihari street snack turned into a full meal.
- Calories
- 552 kcal
- Protein
- 19 g
- Carbs
- 93 g
- Fat
- 12 g
- Prep
- 15 min
- Cook
- 30 min
Per serving, for one person.
Ingredients
- 70 g Dried chickpeas
- ¼ onion Onion
- ½ tomato Tomatoes
- ¾ tsp Tamarind paste
- ½ tbsp Sunflower oil
- ¾ tsp Chilli powder
- 1 tsp Cumin seeds
- 50 g Basmati rice
- ¼ tsp Turmeric
- 4 g Coriander
- ¼ tsp Salt
Method
- Soak the chickpeas overnight, then boil in fresh water for 30-35 minutes until soft; drain, keeping some cooking liquid.
- Heat the oil and cook the onion for 6-8 minutes until golden, then add cumin, chilli powder and turmeric.
- Add the tomato and cook until pulpy, then add the boiled chickpeas and a little cooking liquid.
- Stir in the tamarind pulp and simmer 8-10 minutes until the gravy thickens slightly.
- Rinse the rice and simmer in twice its volume of water for 15 minutes; serve the ghugni over the rice with coriander.
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