How to Make Ghugni | Bihari Style Kala Chana Recipe

 

Ghugni – The Bihari Breakfast Delight

Bhaiyon aur behno, jab Bihar ki subah ho aur chai ke sath kuch chatpata chahiye ho, toh Ghugni se behtar koi shuruaat nahi!

Ghugni is a beloved dish from the heart of India’s East—especially Bihar, Jharkhand, and parts of Uttar Pradesh. It is hearty, spicy, and full of flavor. Made with chana (black chickpeas) or peas, Ghugni is a breakfast or snack favourite—affordable, protein-rich, and deeply connected with daily life and street food culture.

What is Ghugni?

• Ghugni (also spelled Ghugni, Ghughni) is a curry or semi-dry dish of peas or chickpeas cooked with spices.

• In Bihar, the style may use black chickpeas (kala chana), or freshly harvested peas/mutar in season. Sometimes it’s lighter, sometimes more gravy.

• It differs from heavier curries because it often has fewer ingredients, less oil, and is served with accompaniments like chura (flattened rice), poori, roti, or even with tea for breakfast. 

Why Ghugni is So Loved by Biharis

1. It is cheap but nutritious — chana/peas provide protein and fiber. 

2. It warms you up in winters, thanks to mustard oil, green chilies, and spices. 

3. It is comfort food: the smell of mustard oil, the touch of lemon, the crunch of onions—sab milke bachpan ya gali-mohalla ki yaad dila dete hain.

Recipe: Bihari-Style Ghugni (Black Chickpeas Version)

Here’s how you can make Chana Ghugni at home, Bihar style.

Ingredients

Ingredient	Quantity
Black chickpeas (kala chana)	1 cup (soaked overnight)
Mustard oil	2 tablespoons
Cumin seeds (jeera)	½ teaspoon
Green chilies	2, chopped
Ginger-garlic paste	1 teaspoon (optional)
Tomatoes	1 medium, chopped or pureed
Turmeric powder (haldi)	¼ teaspoon
Coriander powder (dhania powder)	1 teaspoon
Red chili powder	½ teaspoon (adjust to taste)
Garam masala	¼ teaspoon
Salt	to taste
Lemon juice	a splash
Fresh coriander leaves	for garnish
Onion (raw, chopped)	optional, for topping

Method (Steps)

1. Soak and cook chickpeas
   Soak kala chana overnight. Then boil or pressure cook till soft but not mushy. Drain and keep aside.

2. Prepare the tadka/spice base
   Heat mustard oil in a pan. Add cumin seeds. When they splutter, add chopped green chilies and ginger-garlic paste. Fry a little.

3. Add tomatoes and spices
   Put in chopped/pureed tomatoes. Cook until oil separates a bit. Add turmeric, coriander powder, red chili powder, salt. Mix well.

4. Mix chickpeas
   Add cooked chana. Stir so that the spices coat the peas evenly. If needed, add little water to get gravy or leave it dry if you like dry Ghugni.

5. Final touch
   Add garam masala. Cook for a couple more minutes. Turn off heat. Squeeze lemon juice. Garnish with fresh coriander and raw onions for crunch.

6. Serve
   Serve hot with chura (flattened rice), poori, roti or even with a cup of tea.

Tips & Variations

1. Dry vs Gravy: Some like Ghugni more saucy, others want it almost dry. Adjust quantity of water accordingly.

2. No onion/garlic version: During festivals or for preference, you can skip onion/garlic and use green chilies, tomato, spices. 

3. Using peas or mutar: When fresh mutar is in season, substituting peas adds sweetness and freshness.

4. Serve with different sides: Chura, poori, or simple flatbread. Chura (flattened rice) makes it very local and typical Bihar.

Conclusion

Ghugni is not just a recipe; it is a part of Bihari identity, a memory of early mornings, street corners, and simple joys. It is healthy, tasty, and easy to make. A bowl of Ghugni can turn a regular breakfast into something special.

So next time jab aapko kuch halka, spicy, aur ghar jaisa chahiye ho, banaiye Ghugni—taste wohi, warmth wohi, aur pyaar wohi.