• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook (Print & Digital)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • Indian Dal / Lentil Names
    • Indian Pantry
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • How To Start A Food Blog
    • Resources for Food Bloggers
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Subscribe
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Indian Vegan Recipes

    Kala Chana Ghugni (Indian Brown Chickpea curry)

    Published: Jun 2, 2023 by Richa 10 Comments

    Jump to Recipe   Print Recipe
    ghugni in a bowl, text overlay
    image collage of ghugni in a bowl and in the pan, text overlay
    ghugni garnished with onions, cilantro, and cumin in a bowl with flatbread
    close-up of ghugni garnished with onions, cilantro, and cumin in a bowl
    ghugni garnished with onions, cilantro, and cumin in the frying pan
    ghugni garnished with onions, cilantro, and cumin in a bowl with flatbread

    Ghugni – tender brown chickpeas(desi Chana) in a flavorful onion curry topped with crunchy onion and fresh cilantro – is a delicious meal served with flatbread, roti, or crackers.

    ghugni garnished with onions, cilantro, and cumin in the frying pan
    Table of Contents
    • Why You’ll Love Ghugni
    • More Chickpea Curries
    • Recipe Card
    • Ingredients and Substitutions
    • Tips
    • How to Make Kala Chana Ghugni
    • Frequently Asked Questions

    Ghugni is a flavorful Indian bean curry. Variations of ghugni are made in the Indian states of Bihar, Odissa, Uttar Pradesh, bengal. The most popular version uses dried white peas. This ghugni uses brown chickpeas(kala chana or desi Chana) and is inspired from the Uttar Pradesh version.

    You cook the brown chickpeas (aka kala chana) in the Instant Pot or other pressure cooker, then simmer them in a deeply-seasoned sauce. The brown chickpeas are toothsome compared to creamy white chickpeas and they pair well with the delicious onion sauce. This is a dryish dish served as a snack or part of meal, served with onion, cilantro, cumin, and plenty of fresh lime juice!

    1 Year ago my Instant Pot cookbook released after 4 years of work! 150 Recipes, 400 pages, lots of pictures, Glutenfree Soyfree Nutfree options for all! Get your copy if you haven’t yet! A big Thank you to everyone who got my books!

    ghugni garnished with onions, cilantro, and cumin in a bowl with flatbread

    Why You’ll Love Ghugni

    • tender brown chickpeas in an addictive, easy-to-make curry sauce
    • protein-and fiber-packed
    • naturally gluten-free, soy-free, and nut-free
    • versatile – use other chickpeas or beans, if you prefer!
    close-up of ghugni garnished with onions, cilantro, and cumin in a bowl

    More Chickpea Curries

    • Chickpea Coconut Curry
    • Chickpeas in Turmeric Peanut Butter Curry
    • Mango Curry Chickpeas
    • Chickpeas in Coconut Onion Sauce – Manglorean Chana Gassi

    Recipe Card

    ghugni garnished with onions, cilantro, and cumin in the frying pan
    Print Recipe
    5 from 4 votes

    Kala Chana Ghugni (Brown Chickpea Curry)

    Ghugni – tender brown chickpeas in a flavorful curry topped with crunchy onion and fresh cilantro – is a delicious meal served with flatbread, roti, or crackers. 
    Prep Time15 minutes mins
    Cook Time1 hour hr 10 minutes mins
    Soaking Time1 hour hr
    Total Time2 hours hrs 25 minutes mins
    Course: Entree, Main
    Cuisine: Indian
    Keyword: ghugni, kala chana ghugni
    Servings: 4
    Calories: 200kcal
    Author: Vegan Richa

    Ingredients

    • 1 cup (176 g) brown chickpeas, kala chana, or desi chana, soaked overnight or at least for 1 hour

    For the sauce:

    • 1 teaspoon oil
    • 1/2 teaspoon cumin seeds
    • 2 bay leaves
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon cayenne or Indian red chili powder
    • 1 tablespoon ground coriander
    • 1 teaspoon ground cumin
    • 1/2 teaspoon freshly ground black pepper
    • 1 cup (160 g) thinly sliced red onion
    • 1 hot green chili such as Serrano, chopped
    • 1 tablespoon ginger-garlic paste or 2 cloves garlic minced and 1/2 inch ginger minced
    • 1/2 teaspoon salt

    For garnish:

    • 1/4 cup (40 g) chopped onion
    • 1/4 cup (4 g) chopped cilantro
    • 1/2 teaspoon toasted ground cumin
    • 2-3 teaspoons lime juice or as needed

    Equipment

    • Instant Pot or other pressure cooker

    Instructions

    • Soak the brown chickpeas if you haven’t already then drain. Add them to an Instant Pot or a pressure cooker and add 2 cups of water. Close the lid and pressure cook for 1 hour (on bean mode) or pressure cook for 45 minutes in a regular stovetop pressure cooker over medium heat.
    • Once the pressure cooking is done, release the pressure naturally for 10 minutes then quick release. Open the lid and check if the chickpeas are cooked. Drain and reserve the water. Set the drained chickpeas aside.
    • Make the sauce by heating the oil in a large skillet over medium heat. Once the oil is hot add the cumin seeds and mix in. cook until the cumin seeds change color and darken significantly. Then add the bay leaves, all the ground spices, sliced onion, and a good pinch of salt and mix in. Cook the onion for 6 to 8 minutes until golden, add splashes of water in between if the onion is drying out too much.
    • Once the onion is cooked, add the ginger-garlic paste and green chili and mix in. Cook for another minute then add the salt, cooked brown chickpeas, and 1/4 to 1/2 cup of the reserved water and mix in. Cover and cook for 6-8 minutes, open the lid and mix well again. Taste and adjust salt and flavor. Switch off the heat.
    • To serve transfer the cooked chickpeas to a serving bowl and garnish with chopped cilantro and red onion. Sprinkle the toasted ground cumin and add some lime juice as needed and serve.

    Notes

    You can serve ghugni with flatbread, roti or crackers, or even rice.
    To make this recipe with white chickpeas, simply pressure-cook them for 15 minutes. You can also use other chickpeas or beans for this recipe. You can even use dried white peas (vatana), pressure cook 12-15 mins based on texture preference.
    This recipe is gluten-free, soy-free, and nut-free as written.

    Nutrition

    Nutrition Facts
    Kala Chana Ghugni (Brown Chickpea Curry)
    Amount Per Serving
    Calories 200 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 0.1g1%
    Sodium 351mg15%
    Potassium 484mg14%
    Carbohydrates 33g11%
    Fiber 3g13%
    Sugar 3g3%
    Protein 8g16%
    Vitamin A 354IU7%
    Vitamin C 10mg12%
    Calcium 117mg12%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    brown chickpeas, vegg, and spices in bowls on the kitchen counter

    Ingredients and Substitutions

    • brown chickpeas – Also called kala chana or desi Chana Make sure to soak them overnight. You can also use white chickpeas, other beans, or dried white peas to make this recipe.
    • oil – To toast the cumin seeds and to saute.
    • spices – Cumin seeds, bay leaves, turmeric, cayenne or Indian red chili powder, cumin, coriander, and black pepper add so much flavor to brown chickpeas!
    • aromatics – Onion, green chili, and ginger-garlic paste add even more layers of amazing flavor.
    • garnishes – Crunchy fresh onion, zesty cilantro, aromatic toasted cumin, and plenty of lime juice add a fresh flavor profile that makes this simple bean curry so addictive!

    Tips

    • Definitely soak the beans. Soaking significantly shortens the cooking time.
    • Make sure that the cumin seeds have darkened quite a bit in color when you’re toasting them. That is how you’ll know that they have that really good, roasted flavor.

    How to Make Kala Chana Ghugni

    Soak the brown chickpeas if you haven’t already then drain. Add them to an Instant Pot or a pressure cooker and add two cups of water. Close the lid and pressure cook for one hour (on bean mode) or pressure cook for 45 minutes in a regular stovetop pressure cooker over medium heat. 

    brown chickpeas in the Instant Pot, before cooking

    Once the pressure cooker is done, release the pressure naturally for 10 minutes then quick release. Open the lid and check if the chickpeas are cooked. Drain and reserve the cooking water. Set the drained chickpeas aside.

    brown chickpeas and water in the Instant Pot, after cooking

    Make the sauce by heating the oil in a large skillet over medium heat. Once the oil is hot add the cumin seeds and mix in. Cook until the cumin seeds change color and darken significantly.

    toasting cumin seeds in the frying pan

    Then add the bay leaves, all the ground spices, sliced onion, and a good pinch of salt and mix in. Cook the onion for six to eight minutes until golden, add splashes of water in between if the onion is drying out too much. 


    adding onion and dried spices to the frying pan

    Once the onion is cooked, add the ginger-garlic paste and green chili and mix in. Cook for another minute then add the salt, cooked brown chickpeas, and 1/4 to 1/2 cup of the reserved water and mix in.

    onion in the frying pan, after cooking
    adding the cooked brown chickpeas to the pan

    Cover and cook for six to eight minutes and mix again. Taste and adjust salt and flavor. Switch off the heat.

    ghugni after cooking in the frying pan

    To serve transfer the cooked chickpeas to a serving bowl and garnish with chopped cilantro and red onion. Sprinkle the toasted ground cumin and add some lime juice as needed and serve.

    ghugni garnished with onions and cilantro in the frying pan

    Frequently Asked Questions

    Can I use canned chickpeas in this recipe?

    Yes. Skip the first cooking step and directly add drained canned chickpeas to the sauce

    Is this recipe allergy friendly?

    Ghugni is naturally gluten-free, soy-free, and nut-free as written.

    What is ghugni?

    Ghugni is an Indian chickpea or pea curry with lots of amazing spices. There are many ways to make it, depending on the region.

    Can I cook brown chickpeas in saucepan?

    Yes. Add 4 times the water and cover and cook over medium heat for 2 hours.

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on X (Twitter) Share on Email
    « Palak Tofu Waffles (Spinach Waffles)
    Carrot Halwa Cake »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

      If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Maneesha

      June 07, 2023 at 12:08 pm

      5 stars
      What a great recipe, Richa! I used kala chana, and it turned out great! Next I’m going to try it again with vatana!

      Reply
      • Vegan Richa Support

        June 08, 2023 at 1:04 pm

        thank you!

        Reply
    2. Dick Visser

      June 05, 2023 at 7:42 am

      5 stars
      This is a delicious meal. Makes your tastebuds jump with joy. Highly recommended!
      Richa makes plant based eating a feast.

      Reply
      • Richa

        June 05, 2023 at 10:11 am

        ❤️❤️

        Reply
    3. Dick Visser

      June 04, 2023 at 4:56 am

      5 stars
      Very, very nice!
      I’m just enjoying my first portion of this super healthy meal.
      Just as is, no bread or anything as a side.
      It’s harty and at the same time really fresh and ‘sourishly tangy’ in taste.
      Richa is just amazing and makes eating vegan a feast for your tastebuds.

      Reply
      • Richa

        June 07, 2023 at 7:21 pm

        Awesome!

        Reply
    4. Elizabeth C

      June 02, 2023 at 11:27 am

      Hi Vegan Richa! I have been reading and following you since your first book came out. I actually won a copy of your first book in a give-away event you had online. Then I had two! I dearly love Indian food and usually have to eat it in restaurants as I have little time to prepare your delicious-sounding recipes. I did make a few back when I had more time. My challenge is using the spices correctly, keeping them on hand, keeping them fresh, etc. – undoable for me at this time. I have taken to buying the jarred Indian sauces and they are delicious and convenient, but of course I can’t control the sodium and fat content. This brings to to the reason for this note to you. I’m sure I’m not the first to suggest this. Have you considered coming out with a line of sauces? I can just picture some of your great sauces, in jars, and maybe labeled “low sodium” or “low fat”, etc. – alongside those of full fat for other Indian food lovers. Please give it some thought. Or perhaps it’s already in the works? I can dream! Thanks for your hard work, your consistent creativity and beautiful blog. Much respect and many blessings to you.

      Reply
      • Richa

        June 07, 2023 at 7:29 pm

        Thank you for your kind words. No plans of that right now. Maybe in the future

        Reply
    5. Maneesha

      June 02, 2023 at 9:13 am

      This looks amazing, Richa! I can’t wait to try it! Great idea to use vatana as an option! How long would we pressure cook vatana?

      Reply
      • Richa

        June 02, 2023 at 9:49 am

        12-15 mins. 15 for creamy consistency and shorter time for more structured bean consistency

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa