150 Min
Bihari Ghugni Salad
The cuisine of Bihar, a landlocked state in eastern India, is like most of North Indian cooking with a few exceptions. Like most of India, the foods are very seasonal and locally grown. Ghugni refers to a preparation with black chickpeas, as a snack or a curry. Here, as a salad, it makes a wonderful little starter or snack. It will keep in the refrigerator for 2 to 3 days.
The cuisine of Bihar, a landlocked state in eastern India, is like most of North Indian cooking with a few exceptions. Like most of India, the foods are very seasonal and locally grown. Ghugni refers to a preparation with black chickpeas, as a snack or a curry. Here, as a salad, it makes a wonderful little starter or snack. It will keep in the refrigerator for 2 to 3 days.
Cook Time
2 hours and 30 minutes + soak time
Serves
4
Directions
Step 1
Rinse and soak the chickpeas overnight or for at least 8 hours. Drain. In a large stockpot over high heat, combine the drained chickpeas with 6 cups of water and bring to a boil. If any residue or scum rises to the top, discard it using a slotted spoon or a skimmer. Lower the heat, cover, and simmer the beans for an hour or longer, until they are cooked through. Turn the heat off and let them rest for another hour. Drain.
Step 2
Over high heat, warm a large frying pan and add the oil. Fry the garlic for just a few seconds then immediately add the drained chickpeas. Keeping the heat setting high, add the amchur, cumin, black pepper, ginger, and salt and stir into the chickpeas. The masala should coat the chickpeas.
Step 3
When all the liquid has been evaporated, add the tomatoes and cook for another 2 to 3 minutes only, or until the tomatoes are slightly bruised but retain their shape.
Step 4
Transfer this mixture to a bowl and when no longer cool to the touch, add the minced onion, cilantro, and the juice of 2 lemons.
Notes & Variations
- This recipe can be made with white chickpeas. Do note that when using black chickpeas, they will never soften quite as much as the white. They will be cooked through but remain firm.
- Toss the ghugni with torn romaine lettuce leaves to turn it into a proper salad. Add lemon juice and salt to taste.
Ingredients
Step 1
Rinse and soak the chickpeas overnight or for at least 8 hours. Drain. In a large stockpot over high heat, combine the drained chickpeas with 6 cups of water and bring to a boil. If any residue or scum rises to the top, discard it using a slotted spoon or a skimmer. Lower the heat, cover, and simmer the beans for an hour or longer, until they are cooked through. Turn the heat off and let them rest for another hour. Drain.
Step 2
Over high heat, warm a large frying pan and add the oil. Fry the garlic for just a few seconds then immediately add the drained chickpeas. Keeping the heat setting high, add the amchur, cumin, black pepper, ginger, and salt and stir into the chickpeas. The masala should coat the chickpeas.
Step 3
When all the liquid has been evaporated, add the tomatoes and cook for another 2 to 3 minutes only, or until the tomatoes are slightly bruised but retain their shape.
Step 4
Transfer this mixture to a bowl and when no longer cool to the touch, add the minced onion, cilantro, and the juice of 2 lemons.
Notes & Variations
- This recipe can be made with white chickpeas. Do note that when using black chickpeas, they will never soften quite as much as the white. They will be cooked through but remain firm.
- Toss the ghugni with torn romaine lettuce leaves to turn it into a proper salad. Add lemon juice and salt to taste.
Tags:
150 Min
Stock Your Pantry
Tags:
150 Min
Stock Your Pantry
Essential Masala Dabba
$235
CHICKPEAS IN SALAD? YES PLEASE.
The perfect lunch, try it for yourself!
SO DELICIOUS
