When Bihari cuisine is mentioned, Litti-Chokha often dominates the conversation. However, Bihar’s culinary landscape is home to several lesser-known yet flavour-packed dishes, and one such gem is Chana
ki Ghugni. A staple in many households, this spicy preparation made from traditional black gram offers a burst of flavour that lingers long after the meal.
Chana Ghugni stands out for its robust use of spices and its fiery taste, often enjoyed with puffed rice (mudhi), flattened rice (chuda), or even plain rice.
The preparation begins with soaking small black chickpeas for at least three to four hours. Once they swell, the chickpeas are rinsed thoroughly and set aside.
Mustard oil is heated in a pan, followed by tempering whole spices such as cumin seeds, bay leaves, dried red chillies, cinnamon sticks, green cardamom, cloves, and a hint of nutmeg. Finely chopped onions are then sautéed until golden brown before adding ginger and garlic paste. Special care is taken while frying the ginger to prevent it from sticking or burning, which could turn the masala bitter.
Once aromatic, Ghugni masala is added, followed by cumin powder, coriander powder, and a dash of black pepper. The mixture is fried until it starts releasing oil, indicating that the spices are well-cooked. The soaked chickpeas are then added and mixed thoroughly until coated evenly in the masala.
Chana Ghugni, with its rich spice profile and traditional cooking method, continues to be a comfort food in Bihar. Often enjoyed during tea time or as part of a main meal, this dish remains a proud representative of the region’s spicy culinary heritage.
