If you’re craving something spicy, tangy, and deeply satisfying, this Bihari Ghugni recipe is just what you need. Made with soaked black chickpeas (kala chana), mustard oil, and a medley of aromatic spices, Ghugni is a beloved comfort dish across Bihar and Eastern India.
Unlike the Kolkata-style white peas version, the Bihari take on Ghugni uses kala chana, making it more rustic, wholesome, and full of earthy flavors. This one-pot wonder is quick, fuss-free, and perfect for serving with puri, paratha, or plain steamed rice.
Ingredients You’ll Need:
1 cup soaked black chickpeas (kala chana), soaked overnight
1 medium onion, thinly sliced
2 small tomatoes, chopped
6–7 cloves of garlic, crushed
3–4 green chilies, slit
2–3 tbsp mustard oil
1 tsp coriander powder
1 tsp amchur powder (dry mango)
1 tsp garam masala
1 tsp red chilli powder
1 tsp cumin powder
1 tsp salt (or to taste)
4–5 black peppercorns
1 bay leaf
1/3 cup water
Handful of fresh coriander, chopped for garnish
How to Make Bihari Ghugni:
In a pressure cooker, add the soaked kala chana, sliced onions, chopped tomatoes, crushed garlic, and green chilies.
Add all the spices: coriander powder, amchur, garam masala, cumin powder, red chilli powder, peppercorns, bay leaf, and salt.
Pour in mustard oil and water, and mix everything well so the masalas coat the chana evenly.
Close the lid and pressure cook for 5–6 whistles on medium heat.
Let the pressure release naturally. Once open, stir well to slightly dry up any extra moisture.
Top with loads of chopped coriander for that final fresh, herby touch.
Serve hot with roti, puri, paratha, or steamed rice.
Health Benefits of Bihari Ghugni
What makes this dish even more special is its nutritional value. Here’s why this Bihari Ghugni recipe is a healthy comfort food:
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Kala chana (black chickpeas) are an excellent source of protein, especially beneficial for vegetarians.
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Helps in digestion, controls blood sugar, and keeps you feeling full longer—ideal for weight management.
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Mustard oil, used traditionally in Eastern Indian cooking, is rich in omega-3 fatty acids and has anti-inflammatory properties.
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Kala chana is slowly digested, making it a great choice for diabetics and for maintaining energy levels.
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Garlic, green chilies, peppercorns, and turmeric (if added) are natural immune boosters.
Why You’ll Love This Ghugni
This version is bold, spicy, and bursting with flavor—thanks to mustard oil and that signature Bihari masala mix. The tang from amchur and heat from garlic and chilies make it irresistibly chatpata, turning a simple black chana dish into a celebration of flavors.
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