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Chana Stew
Ghughni (घुघनी)


Contributed by:
Radha Prasad
Radha Prasad, Housewife

Chana Stew-घुघनी


Lal Chana (Bengal Gram) - 150 gm
Onion (big size) - 2 (finely chopped)
Tomato (big size) - 2 (finely chopped)
Cumin Seeds - 1 tsp
Pepper Corn/Black Pepper - 10 to 15
Garlic - 6 cloves (finely chopped)
Ginger - 1/2 inch piece (finely chopped or juliens)
Green Cardamom - 2
Black Cardamom - 1
Cloves - 4
Cinnamon - 2 (1" pieces)
Green Chilly/Dry Red Chilli - 2
Haldi - 1/4 tsp
Mustard Oil - 4 tbsp
Salt to taste

Method of Preparation

1. Soak chana overnight in sufficient water.
2. Drain and wash soaked chana thoroughly.
3. Take oil in a pressure cooker. Add soaked chana and all other ingredients.
4. Mix well and close the lid of the pressure cooker.
5. Place the cooker on medium heat.
6. After one whistle, reduce heat and allow to cook for 10 min on low heat.
7. Switch off the burner. Open the lid of the pressure cooker after 15 min.
8. Mix the stew thoroughly, take out and serve.

Notes & Tips

1. No additional water is required for cooking.

2. I have learnt this recipe from my younger sister Reeta Prasad.