Back with another Ramadan must have recipes for iftar. Ghugni, a dry curry made of Bengal gram or brown chickpeas, is a common dish during Ramadan in every Bangladeshi home. Traditionally, it’s best served with muri(puffed rice). If you do not find good quality muri at your nearest Bangladeshi or Indian supermarket, you can try Rice Krispies cereal. However, cucumber or tomato also works great to enjoy this protein rich legume snack.
Muri and ghugni is so popular at my home that I cook it at least once a month. I use a pressure cooker to boil the brown chickpeas but if you are using a regular pan, it may take anywhere between 40 minutes to an hour to soften the chickpeas. I usually boil a large quantity of chickpeas and freeze in smaller portions so that I can takeout a portion and just make the ghugni whenever the craving strikes.
You can always substitute with regular chickpeas but the traditional dish is made of the firmer and slightly nutty flavored Bengal Gram.
- 1 cup Brown Chickpea a.k.a Bengal Gram
- 4 table spoons onion, chopped
- 2-3 green chilies
- 1 medium potato, cubed
- 1 tomato, cubed
- ½ teaspoon garlic paste
- ½ teaspoon ginger paste
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala
- Salt, according to taste
- 3 table spoons oil
- Cilantro for garnish (optional)
- Soak chickpea in water for about 5-6 hours.
- Boil chickpea until soft. About 35-40 minutes.
- Dry roast cumin and coriander until fragrant and grind to powder.
- Heat oil in a pan.
- Add onion and green chilies and fry for 1-2 minutes.
- Add potato and all spices. Stir and cook until semi soft.
- Add tomato and boiled chickpea.
- Season with salt.
- Mix well and cook in low medium heat.
- Turn off stove when potato is cooked and oil separates from chickpea.
Boiled chickpea can be stored in freezer in smaller portions and cooked later.
Serve ghugni with cucumber, chopped tomatoes, onions and cilantro.
[print_this]রেসিপি: ছোলার ঘুগনি
উপকরণ:
১ কাপ ছোলা
৪ টেবিল চামচ পেঁয়াজ কুচি
২-৩ টি কাঁচামরিচ
১ টি মাঝারি আলু
১ টি টমেটো
১/২ চা চামচ রসুন বাটা
১/২ চা চামচ আদা বাটা
১/২ চা চামচ জিরা
১/২ চা চামচ ধনে
১/২ চা চামচ হলুদ গুঁড়া
১/২ চা চামচ গরম মশলা
লবণ, স্বাদ অনুযায়ি
৩ টেবিল চামচ তেল
ধনে পাতা (ইচ্ছা)
প্রণালী:
১. ছোলা ৫-৬ ঘণ্টা পানিতে ভিজিয়ে রেখে সেদ্ধ করুন।
২. জিরা ও ধনে ভেজে গুড়া করে রাখুন।
৩. তেল গরম করে পেঁয়াজ কুচি ও কাঁচামরিচ দিয়ে ভেজে নিন।
৪. সব মসলা ও আলু দিয়ে ভুনে নিন।
৫. আলু সেদ্ধ হলে ছোলা, টমেটো দিয়ে কষিয়ে নিন।
৬. লবন দিন।
৭. ঘুগনি তেলের ওপর উঠলে চুলার আঁচ কমিয়ে নেড়েচেড়ে নামিয়ে নিন।
প্রয়োজনিও কিছু টিপস্ এর জনে্য দয়াকরে আটির্কেল অথবা ইংরেজি রেসিপির নোট সেকশনটা একটু দেখে নেবেন।[/print_this]
A must have Ramadan item. Yummy!!! Love the pictures
Thank you, Dear.
Great looking snack!
Thank you.
i used to eat this a lot but i havent in a long time. I will be looking for the brown peas at the store now.
Glad that the ghugni inspired you to get some chana. Thank you for stopping by.
I have never had brown chick peas before. They look delicious in this delightful dish. Happy cooking and take care, BAM
Thank you, Bam. The brown ones are smaller and firmer than the regular kind. However, ghugni can be made with the regular chickpeas as well.
I too make a large pot of chick peas and freeze in meal-size portion for future use.
Great minds think alike! Thanks Norma.
Ifter is incomplete with out this! Thanks for an amazing month of posts. Wishing you and your family an amazing Eid!
Totally agree. Glad you liked the posts. Means a lot to me. Thank you so much.
Wishing you and yours a fabulous Eid. Advanced Eid Mubarak.
Love your healthful snack recipe. Not sure if I can fun brown chickpeas here. This sounds amazing.
Amy, you can make ghugni with the regular chickpeas as well. Traditionally, the brown ones are used but I’ve made with the regular ones many times.
I’ve never heard of brown chick peas, but I love regular chick peas. I love all the flavors you have in this dish! Sounds delicious. 🙂
Thank you, Tina. Ghugni can definitely be made of the regular chick peas as well but the texture and taste will be a slightly different than the traditional one. I’ve made with regular chick peas couple of times. Hope you get to try some.
it surely was a regular at our home during this Ramadan….
lovely pictures once again!! 🙂
Thank you. Ghugni chara romzan, is not possible, right?
Yummy! Love all the flavors and spices here, Lail 🙂
Thank you, Kiran.
What a beautiful chickpea dish! Yum!
Thank you, Julia.
these black chana are my all time favorite! Here in NYC there is a small bangladeshi lunch spot but its a bit of a walk for me from office. I always go there for this “ghugni”. The person there also adds jalapenos to it – just perfect for me!
Thinly chopped fresh ginger also goes very well with ghugni or a mixture of red onion and jalapeno as you mentioned. Thank you for stopping by.
Lisa, ami Pishi. Khub bhalo laglo. As usual. Always creative, always bold. Love you.
Pishi – Kemon achen? What a great surprise! How are you? So glad you like it. Thank you for the kind words and encouragement. I think it’s time someone does justice to Bangladeshi cuisine and take the effort to present it to the world. Love you back.
This looks so divine and I could happily dive into that dish of black chickpea and call it a day! Wonderful YUM!
Yes, ghugni is a frequent at home, and we also happily dive into it. Thanks Anu.
I can’t wait to try this recipe. My husband grew up in Bihar and he loves ghugni and jhaal Moori
We love jhaal muri too and ghugni is a great addition to any khal muri. Enjoy and thanks for stopping by.
Loved this simple recipe,my husband is from Bihar and I am from Assam, we both love muri and channa as an evening snack.I also sometimes serve this with hot boiled rice and a salad.
Hello Nima. Ghugni is a very popular item at my home. We love it with muri. Once in a while, we add some chanachur or a side of cucumber. Never tried with rice. It’s an interesting idea and will have to try it sometimes.
I really appreciate you stopping by and leaving me a note. Thank you. Have a fabulous weekend. I hope to see you around soon again.