### TranslatedIngredients: 2 cups black gram, 4 onions - finely chopped, 1 teaspoon ginger garlic paste, 4 green chillies, 1 teaspoon cumin seeds, 1 bay leaf, 1/2 teaspoon turmeric powder, 1-1 / 2 tablespoon red chilli Powder, 2 tablespoons coriander powder - grind, 1 teaspoon black pepper powder, 1 teaspoon cumin powder - compress, 1 tablespoon mustard oil, onion - finely chopped, green chili - finely chopped, coconut - tighten Roast it, 1 teaspoon Cumin seeds - Cook it ### PrepTimeInMins: 520 ### CookTimeInMins: 60 ### TotalTimeInMins: 580 ### Servings: 4 ### Cuisine: Bihari ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To make Bihari Kale Chana Ghugni, first soak the black gram for 8 hours. Now pour in a pressure cooker with salt and turmeric powder and cook for 1/2 hour or until softened. In a mixer grinder, add 1/4 onion, 2 tablespoons black gram and grind. Keep it aside. Now heat oil in a pan. Add bay leaves, cumin, onion, green chillies and cook till the onion becomes soft. After it becomes soft, add ginger garlic paste to it and cook it for 2 minutes. Now add red chili powder, turmeric powder, coriander powder, black pepper powder and ground paste. Mix and cook for 3 minutes. Now add cooked gram and mix. Add salt and 1/4 cup of water and mix. Let it cook for 20 to 30 minutes. If the vegetable gets dry then add some more water to it. Finally, after cooking, garnish with cumin seeds, finely chopped onions and green chillies. Serve Bihari Kale Chana ghugni with a spice tea like a snack or serve it with Panchamel Dal and Phulka for dinner.