Go Back
–+ servings
ghugni garnished with onions, cilantro, and cumin in the frying pan
Print Recipe
5 from 4 votes

Kala Chana Ghugni (Brown Chickpea Curry)

Ghugni - tender brown chickpeas in a flavorful curry topped with crunchy onion and fresh cilantro - is a delicious meal served with flatbread, roti, or crackers. 
Prep Time15 minutes
Cook Time1 hour 10 minutes
Soaking Time1 hour
Total Time2 hours 25 minutes
Course: Entree, Main
Cuisine: Indian
Keyword: ghugni, kala chana ghugni
Servings: 4
Author: Vegan Richa

Equipment

  • Instant Pot or other pressure cooker

Ingredients

  • 1 cup brown chickpeas, kala chana, or desi chana, soaked overnight or at least for 1 hour

For the sauce:

  • 1 teaspoon oil
  • 1/2 teaspoon cumin seeds
  • 2 bay leaves
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne or Indian red chili powder
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup thinly sliced red onion
  • 1 hot green chili such as Serrano, chopped
  • 1 tablespoon ginger-garlic paste or 2 cloves garlic minced and 1/2 inch ginger minced
  • 1/2 teaspoon salt

For garnish:

  • 1/4 cup chopped onion
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon toasted ground cumin
  • 2-3 teaspoons lime juice or as needed
US Customary - Metric

Instructions

  • Soak the brown chickpeas if you haven’t already then drain. Add them to an Instant Pot or a pressure cooker and add 2 cups of water. Close the lid and pressure cook for 1 hour (on bean mode) or pressure cook for 45 minutes in a regular stovetop pressure cooker over medium heat.
  • Once the pressure cooking is done, release the pressure naturally for 10 minutes then quick release. Open the lid and check if the chickpeas are cooked. Drain and reserve the water. Set the drained chickpeas aside.
  • Make the sauce by heating the oil in a large skillet over medium heat. Once the oil is hot add the cumin seeds and mix in. cook until the cumin seeds change color and darken significantly. Then add the bay leaves, all the ground spices, sliced onion, and a good pinch of salt and mix in. Cook the onion for 6 to 8 minutes until golden, add splashes of water in between if the onion is drying out too much.
  • Once the onion is cooked, add the ginger-garlic paste and green chili and mix in. Cook for another minute then add the salt, cooked brown chickpeas, and 1/4 to 1/2 cup of the reserved water and mix in. Cover and cook for 6-8 minutes, open the lid and mix well again. Taste and adjust salt and flavor. Switch off the heat.
  • To serve transfer the cooked chickpeas to a serving bowl and garnish with chopped cilantro and red onion. Sprinkle the toasted ground cumin and add some lime juice as needed and serve.

Video

Notes

You can serve ghugni with flatbread, roti or crackers, or even rice.
To make this recipe with white chickpeas, simply pressure-cook them for 15 minutes. You can also use other chickpeas or beans for this recipe. You can even use dried white peas (vatana), pressure cook 12-15 mins based on texture preference.
This recipe is gluten-free, soy-free, and nut-free as written.

Nutrition

Calories: 200kcal | Carbohydrates: 33g | Protein: 8g | Fat: 4g | Saturated Fat: 0.1g | Sodium: 351mg | Potassium: 484mg | Fiber: 3g | Sugar: 3g | Vitamin A: 354IU | Vitamin C: 10mg | Calcium: 117mg | Iron: 3mg