Bihari Ghugni Recipe

Try this one and you will appreciate the taste of Bihar, an eastern state in India. Have it in the morning or evening and enjoy the taste of this special Bihari cuisine. Here is a recipe to make Bihari Ghugni at home.

Ingredients

• Kale Chhole (Black Chana or Gram): 1 cup
• Onions: 4 (medium sized)
• Garlic Paste: 1 tablespoon
• Green Chilies: 2
• Cumin Seed: 1 teaspoon
• Bay Leaf: 1 (large)
• Turmeric Powder: 1 tablespoon
• Red Chili Powder: ½ teaspoon
• Coriander Powder: 1 tablespoon
• Cumin Powder: ½ teaspoon
• Black Pepper Powder: ½ teaspoon
• Salt: to taste
• Ghee: 2-3 tablespoon
• Mustard Oil: 1 tablespoon

Method

1. Soak in water 1 cup of black grams overnight to yield 3 cups of soaked grams the next day.
2. Slice onions thinly and chop green chilies.
3. Heat the oil in a kadahi or wok. Add bay leaf and cumin seeds.
4. Add onions and green chilies when the cumin seeds begin to pop.
5. Fry onions till they become golden.
6. Add the soaked grams, stir and fry for a minute. 
7. Add garlic paste, turmeric powder and salt and fry for a minute or two.
8. Now add red chili powder and coriander powder and keep frying on a median flame.
9. After about 20 minutes, you need to add cumin powder and black pepper powder. Fry for a minute.
10. Transfer the content of kadahi in a pressure cooker. Add water and cover the lid.
11. Heat the cooker on medium flame and wait until 4-5 whistles.
12. Open the lid when the cooker cools down, stir and see if everything is ok.
13. If grams are not soft enough, you need to cook again by adding more water if necessary.
14. If gravy is thinner than you expect, you need to let the extra water evaporates on a high flame.
15. Bihari ghugni is ready. Garnish it with salad and serve.