A typical Bihari household in India typically snacks on home-made foods like halwa, chura badam, which is flattened rice combined with peanuts, ghugni, which is a spicy stew made with chickpeas, and pakora or fritters with tea in between larger meals.
Yellow dried peas that have been soaked are used to make the common Bengali snack known as ghugni. It is prepared in the Bihari manner using kala chana and provides a mouth-filling explosion of flavours. The nicest thing about this dish is that it just takes 30 minutes to prepare. You may eat it alone or with your favourite Indian bread or crisp puris. Want to know how to succeed? See the recipe after this:
Cleanly wash the kala chana before starting the preparation. Put them in water and soak them for 8 to 9 hours. The water should then be strained and set aside. Once you've added them, add some water to the pressure cooker and cook it for five whistles. Boil the chana, then strain it and set it aside.
In a pan, heat 2 tbsp of oil next. Add green chilies and jeera. Add the boiling chana once the green chilies have become yellow. Cook on a high heat for 5 minutes after adding rock salt. Add the haldi powder and dhaniya powder after reducing the flame to medium. For a further 10 minutes, cook it covered. Add additional garam masala and kasuri methi to the top to finish. Kala Chana Ghugni in Bihari fashion is prepared!
