Instant Pot Ghugni | Black Chickpeas Stew

BihariGhugni

Today I am going to share a traditional recipe that is quite popular in Bihar, Jharkhand, Orissa, Assam, and Bengal of course with its own variation. The one that I am going to share is the Bihari version. It is the Kala channa Ghugni or the black chickpeas stew. Traditionally it is served with puffed rice as an evening snack but what I learnt was you can serve this with roti, poori, and any other Indian bread too. Check out my simple instant pot version of the Bihari/Jharkhand Ghugni.

As I mentioned in my dal sagga post, I got pretty confused with the recipe roots for states like Andhra/Telangana and Bihar/Jharkhand. Like Dal Sagga, I am going to mention this also as Ghugni from Bihari/Jharkhand.  I found this recipe from the Bihar and Jharkhand website posted by a contributor. The recipe was so simple, and I was pretty sure that both M and vaandu would love this with roti. So I did not explore any further in Bihari cuisine except for the litti.  That’s a separate post for another day.

BihariGhugni

The original recipe calls for fresh khada masala, but I just went with garam masala.  You can, of course, replace garam masala with cloves, cinnamon, cardamom, peppercorns. This Ghugni is a perfect recipe during weekdays. Be it in a pressure cooker or in the Instant pot you can prepare this in a jiffy. I served this roti hence I added more water. But if you are planning to serve this with puffed rice, you can reduce the water, by 1 cup.

So without any further ado, here comes the simple Ghugni recipe,  

Recap:

Instant Pot Ghugni | Black Chickpeas Stew

Bihari Special Ghugni – Black chickpeas stew prepared in instant pot.

Ingredients:

  • Black Chickpeas – ½ cup
  • Oil – 2tsps
  • Bay Leaf – 1
  • Cumin seeds – 1 tsp
  • Chopped Onion – ½ cup
  • Cherry Tomatoes – 10 / if using regular ones 3 to 4 medium tomatoes
  • Garam masala – 1 tsp
  • Ginger Garlic Paste – 1 tsp
  • Red chili Powder – ¾ tsp
  • Salt – 1 tsp
  • Water 2.5 cups
  • Cilantro to garnish

Prep – Work:

  • Wash and soak black chickpeas for at least 6 hours. I soaked it only for 2 hours so cooked for 10 minutes on my IP. But if you have soaked for 6 hours, 5 to 6 minutes is sufficient.
  • Chop the onions and tomatoes.

Steps:

Instant Pot Method:

  • Set the IP in saute mode and add oil.
  • Once the oil is hot, add the bay leaf and cumin seeds.
  • As they cumin seeds start to crackle, add the onion and ginger garlic paste.
  • Cook until the onion turns translucent.

  • Then add the chopped tomatoes, red chili powder, and garam masala.
  • Mix them all together and then add the soaked chick peas and salt.
  • Then add the water and stir the mix.

  • Now set the IP in manual mode for 10 minutes and let the pressure release naturally.
  • Once the pressure is dropped, open the lid and add the chopped cilantro.

Serve it with warm with roti or puri.

BihariGhugni

Pressure Cooker Method:

  • Pressure cook the black chick peas by adding 2.5 cups of water for up to three whistles.
  • Once the pressure is dropped, set aside the chickpeas and do not drain the water.
  • Meanwhile, heat a pan or kadai and add oil.
  • Once the oil is hot, add the bay leaf and cumin seeds.
  • As they cumin seeds start to crackle, add the onion and ginger garlic paste.
  • Cook until the onion turns translucent.
  • Then add the chopped tomatoes, red chili powder, salt and garam masala.
  • Mix them and cover and cook for 5 minutes until the tomatoes are soft and mushy.
  • Finally, add the cooked chickpeas with water and chopped cilantro.
  • Let it simmer for 5 minutes, and that’s it.

Serve it with warm with roti or puri.

Notes:

  • I soaked the chick peas only for 2 hours so cooked for 10 minutes on my IP. But if you have soaked for 6 hours, 5 to 6 minutes is sufficient.
  • Also as I had cherry tomatoes, I went with them. You can use three to four medium size tomatoes for this recipe.
  • I missed adding turmeric powder. Given the benefits of hing and turmeric, I always add ¼ tsp of each, and you can use the same measure for this recipe too.
  • Last but not the least, adjust the spices and salt as per your preference.

BihariGhugni

Instant Pot Ghugni | Black Chickpeas Stew
Serves 4
Bihari Special Ghugni - Black chickpeas stew prepared in instant pot.
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Prep Time
2 hr
Cook Time
30 min
Total Time
2 hr 30 min
Prep Time
2 hr
Cook Time
30 min
Total Time
2 hr 30 min
Ingredients
  1. Black Chickpeas – ½ cup
  2. Oil – 2tsps
  3. Bay Leaf – 1
  4. Cumin seeds – 1 tsp
  5. Chopped Onion – ½ cup
  6. Cherry Tomatoes – 10 / if using regular ones 3 to 4 medium tomatoes
  7. Garam masala – 1 tsp
  8. Ginger Garlic Paste – 1 tsp
  9. Red chili Powder – ¾ tsp
  10. Salt – 1 tsp
  11. Water 2.5 cups
  12. Cilantro to garnish
Prep – Work
  1. Wash and soak black chickpeas for at least 6 hours. I soaked it only for 2 hours so cooked for 10 minutes on my IP. But if you have soaked for 6 hours, 5 to 6 minutes is sufficient.
  2. Chop the onions and tomatoes.
Steps
    Instant Pot Method
    1. Set the IP in saute mode and add oil.
    2. Once the oil is hot, add the bay leaf and cumin seeds.
    3. As they cumin seeds start to crackle, add the onion and ginger garlic paste.
    4. Cook until the onion turns translucent.
    5. Then add the chopped tomatoes, red chili powder, and garam masala.
    6. Mix them all together and then add the soaked chick peas and salt.
    7. Then add the water and stir the mix.
    8. Now set the IP in manual mode for 10 minutes and let the pressure release naturally.
    9. Once the pressure is dropped, open the lid and add the chopped cilantro.
    10. Serve it with warm with roti or puri.
    Pressure Cooker Method
    1. Pressure cook the black chick peas by adding 2.5 cups of water for up to three whistles.
    2. Once the pressure is dropped, set aside the chickpeas and do not drain the water.
    3. Meanwhile, heat a pan or kadai and add oil.
    4. Once the oil is hot, add the bay leaf and cumin seeds.
    5. As they cumin seeds start to crackle, add the onion and ginger garlic paste.
    6. Cook until the onion turns translucent.
    7. Then add the chopped tomatoes, red chili powder, salt and garam masala.
    8. Mix them and cover and cook for 5 minutes until the tomatoes are soft and mushy.
    9. Finally, add the cooked chickpeas with water and chopped cilantro.
    10. Let it simmer for 5 minutes, and that’s it.
    11. Serve it with warm with roti or puri.
    Notes
    1. I soaked the chick peas only for 2 hours so cooked for 10 minutes on my IP. But if you have soaked for 6 hours, 5 to 6 minutes is sufficient.
    2. Also as I had cherry tomatoes, I went with them. You can use three to four medium size tomatoes for this recipe.
    3. I missed adding turmeric powder. Given the benefits of hing and turmeric, I always add ¼ tsp of each, and you can use the same measure for this recipe too.
    4. Last but not the least, adjust the spices and salt as per your preference.
    Adapted from Bihar & Jharkhand Website
    Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/
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    24 thoughts on “Instant Pot Ghugni | Black Chickpeas Stew

    1. Srivalli Jetti

      Even I made this for Bihar and enjoyed it with pooris..I had got from a Bihar friend, who now claims to be from Jharkhand, so you can understand they are still not sure themselves..:)..your bowl looks so inviting!

    2. On my trip to Bihar I had Ghughni many times and it was served with both rice and roti . I am sure like every recipe even this has many versions , I posted this link no back but I can’t recall adding khada masala . The ghughni looks great and perfectly made . I am loving your series .

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