Kala Chana Ghugni Recipe

Cooking Directions

• STEP 1.Soak the black chickpeas overnight and pressure cook until tender.
• STEP 2.Heat oil in a pan and sauté onions until golden brown.
• STEP 3.Add tomatoes, ginger-garlic paste, and spices. Cook until the tomatoes are soft and oil separates.

Cooking Tips

• You can add boiled potatoes or boiled eggs to make it more filling.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• Serve the Kala Chana Ghugni with a squeeze of lemon juice for an extra tangy flavor.

Storage and Serving

• Store the Kala Chana Ghugni in an airtight container in the refrigerator for up to 3 days.
• Serve it as a snack or side dish with roti, puri, or rice.
• Garnish with chopped onions, green chilies, and coriander leaves before serving.