### TranslatedIngredients: 2 cups Kala Chana (Brown Chickpeas) - you get the green variety as well,4 Onions - sliced,1 teaspoon Ginger Garlic Paste,4 Green Chillies - chopped,1 teaspoon Cumin seeds (Jeera),1 Bay leaf (tej patta),1/2 teaspoon Turmeric powder (Haldi),1-1/2 tablespoon Red Chilli powder,2 tablespoon Coriander Powder (Dhania) - freshly ground,1 teaspoon Black pepper powder,1 teaspoon Cumin powder (Jeera) - fresh roasted,1 tablespoon Mustard oil,Onions - finely chopped,Green Chillies - finely chopped,Fresh coconut - grated and roasted (optional),1 teaspoon Cumin seeds (Jeera) - roasted ### PrepTimeInMins: 520 ### CookTimeInMins: 60 ### TotalTimeInMins: 580 ### Servings: 4 ### Cuisine: Bihari ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Bihari Kale Chane Ki Ghugni Recipe, soak dried black chickpeas for about 8 hours. Cook the soaked chickpeas with a pinch of turmeric powder until just cooked, do not overcook it.Chop onions into thin slices. Grind 1/4 portions of the sliced onions along with 2 tablespoon of cooked chickpeas, keep aside.Heat oil in a pan. Add bay leaves, cumin seeds, sliced onion, green chilies, and cook till onions turn translucent.Once done add ginger and garlic paste and cook until raw smell of the paste goes off.After the ginger garlic is cooked add red chili powder, coriander powder, turmeric powder, pepper powder, roasted cumin powder and the ground onion-chickpea paste, mix well. Cook for about 3 minutes.Next add the cooked chickpeas and mix well. Add salt to taste and water,about 1/4 cup, mix well. Simmer and let it cook for about 20 to 30 minutes, add water if the ghugni dries up.Once you get the required consistency, turn off the heat. In the end add some roasted cumin seeds, finely chopped onions and green chilies and serve.Serve Bihari Kale Chane Ki Ghugni with Whole Wheat Lachha Paratha or Puri.
