Ghugni Recipe - Learn How To Make Ghugni

Ghugni is a famous street food in Assam, Bengal, Bihar and Odisha. Making ghugni with sprouted black chickpeas (ankurit kala chana) is yet another recipe of serving the healthy sprouts as a delicious and mouth-watering dish. Learn how to make ghugni with sprouted black chickpeas (ankurit kala chana) with the help of step by step photos and detailed recipe given below:

Preparation Time: 24 hours approximately for soaking and sprout formation + 10 minutes for ingredients preparation

Cooking Time: 30 minutes

Recipe Yield: 2 servings

Ingredients:

• Sprouted Black ChickPeas (ankurit kala chana) - 1 cup
• Tomato (tamatar) - 1 finely chopped
• Green Chilli (hari mirch) - 3 finely chopped
• Garlic Petals (lehsun ki kali) - 3 finely chopped
• Ginger (adrak) - 1 inch piece finely chopped
• Onion (pyaz) - 1 finely chopped
• Turmeric Powder (haldi powder) - 1 tea spoon
• Cumin Seeds Powder (jeera powder) - 1/2 tea spoon
• Black Pepper Powder (kali mirch powder) - 1/2 tea spoon
• Red Chilli Powder (lal mirch powder) - 1/2 tea spoon
• Coriander Powder (dhaniya powder) - 1 tea spoon
• Salt as per taste
• Mustard Oil (Sarson ka tel) - 1 big spoon
• For garnishing:
  • Onion (pyaz) - 1 finely chopped
  • Coriander Leaves (hara dhaniya patti) - 1 big spoon finely chopped
  • Green Chillis (hari mirch) - 2 finely chopped
  • Lemon - 1/2 of medim sized lemon
  • Chaat Masala - 1/2 tea spoon

Procedure:

1. Wash the sprouted black chickpeas (ankurit kala chana) once with plain water and then transfer them to a pressure cooker.
2. Add 1 cup water to the cooker and pressure cook the sprouted black chickpeas (ankurit kala chana) for 3 quick whistles and then turn off the flame. Allow the cooker to cool down.
3. Heat the mustard oil (sarson ka tel) in kadhai and add the chopped onion (pyaz), garlic petals (lehsun ki kali), ginger (adrak) and green chilli (hari mirch) together to it. Saute the ingredients till they turn golden.
4. Now add salt and the spices (haldi powder, jeera powder, kali mirch powder, lal mirch powder, dhaniya powder) together to the kadhai and mix all the ingredients.
5. Then add the chopped tomato (tamatar) to the kadhai and mix. The salt in the masala will help the tomato to cook easily.
6. Once the tomato are cooked till tender then smoothen the masala by mixing and chafing a litlle with the ladle.
7. Now add the boiled sprouted black chickpeas (ankurit kala chana) along with the water to the kadhai. Mix and cook the ingredients on high flame so that the ingredients mix together to form a uniform dish.
   1. (*Note: You can either cook till all the gravy is evaporated and serve it as dry or sookha ghughni, or keep a little gravy)
8. Then turn off the flame and serve in a beautiful dish. Garnish the ghugni with chopped onion (pyaz), green chilli (hari mirch), coriander leaves (hara dhaniya patti) and lemon. The ghughni is ready to be served.