Entree: India – Bihar & Jharkhand – चना गुघनी ➤ Chana Ghugni (Spiced, lightly mashed stew of chickpeas cooked with onions, tomatoes, and regional spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Additional 12 hrs

Total 13 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 cups (280 g) dried black chickpeas (kala chana) or small brown chickpeas, soaked overnight
- 4 cups (960 ml) water for cooking chickpeas, plus more as needed
- 3 tbsp (45 ml) mustard oil (or vegetable oil if unavailable)
- 1 tsp (5 ml) panch phoron (Bengali five-spice mix)
- 1 tsp (5 ml) cumin seeds
- 1 medium (6 oz (170 g)) onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium (10 oz (285 g)) tomatoes, chopped
- 2 green chilies, slit (adjust to taste)
- 1/2 tsp (2.5 ml) turmeric powder
- 1 tsp (5 ml) coriander powder
- 1/2 tsp (2.5 ml) red chili powder (adjust to taste)
- 1 tsp (5 ml) roasted cumin powder
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) sugar (optional, to balance tamarind)
- 1 1/2 tsp (7.5 ml) salt, or to taste
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 1 small (1 oz (30 g)) raw onion, thinly sliced for garnish

Show original ingredient measurements

- 1.5 cups (280 g) dried black chickpeas (kala chana) or small brown chickpeas, soaked overnight
- 4 cups (960 ml) water for cooking chickpeas, plus more as needed
- 3 tbsp (45 ml) mustard oil (or vegetable oil if unavailable)
- 1 tsp (5 ml) panch phoron (Bengali five-spice mix)
- 1 tsp (5 ml) cumin seeds
- 1 medium (6 oz / 170 g) onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium (10 oz / 285 g) tomatoes, chopped
- 2 green chilies, slit (adjust to taste)
- 1/2 tsp (2.5 ml) turmeric powder
- 1 tsp (5 ml) coriander powder
- 1/2 tsp (2.5 ml) red chili powder (adjust to taste)
- 1 tsp (5 ml) roasted cumin powder
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) sugar (optional, to balance tamarind)
- 1 1/2 tsp (7.5 ml) salt, or to taste
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 1 small (1 oz / 30 g) raw onion, thinly sliced for garnish

Instructions

1. Drain soaked chickpeas and rinse. Place in a pot with 4 cups (960 ml) fresh water, bring to a boil, then simmer until tender, about 45–60 minutes (or pressure cook 20–25 minutes). Drain, reserving 1 cup (240 ml) cooking liquid.
2. Heat mustard oil in a heavy skillet or kadhai until hot but not smoking. Add panch phoron and cumin seeds; fry briefly until aromatic and seeds start to pop.
3. Add chopped onions and sauté on medium heat until golden brown, about 8–10 minutes. Add garlic and ginger and cook 1–2 minutes until fragrant.
4. Stir in chopped tomatoes, green chilies, turmeric, coriander powder, red chili powder and roasted cumin powder. Cook until tomatoes break down and oil separates, about 6–8 minutes.
5. Add cooked chickpeas and 1/2 cup (120 ml) of the reserved cooking liquid; stir to combine. Lightly mash about one-quarter to one-third of the chickpeas with the back of a spoon to create a slightly thick, stew-like texture.
6. Stir in tamarind paste (or lemon juice), sugar if using, and salt. Simmer on low for 8–10 minutes, adding more cooking liquid to reach desired consistency.
7. Taste and adjust seasoning. Remove from heat and garnish with chopped cilantro and thinly sliced raw onion. Serve hot with steamed rice, puris, or flatbread.