Bengal Gram curry by With A Spin

Back with another Ramadan must have recipes for iftar.  Ghugni, a dry curry made of Bengal gram or brown chickpeas, is a common dish during Ramadan in every Bangladeshi home.  Traditionally, it’s best served with muri(puffed rice).  If you do not find good quality muri at your nearest Bangladeshi or Indian supermarket, you can try Rice Krispies cereal.  However, cucumber or tomato also works great to enjoy this protein rich legume snack.

Brown chickpea curry by With A Spin

Muri and ghugni is so popular at my home that I cook it at least once a month.  I use a pressure cooker to boil the brown chickpeas but if you are using a regular pan, it may take anywhere between 40 minutes to an hour to soften the chickpeas.  I usually boil a large quantity of chickpeas and freeze in smaller portions so that I can takeout a portion and just make the ghugni whenever the craving strikes.

Chickpea curry by With A Spin

You can always substitute with regular chickpeas but the traditional dish is made of the firmer and slightly nutty flavored Bengal Gram.

 

24 thoughts on “Ghugni – Brown Chickpeas Snack

    • Thank you, Tina. Ghugni can definitely be made of the regular chick peas as well but the texture and taste will be a slightly different than the traditional one. I’ve made with regular chick peas couple of times. Hope you get to try some.

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  1. these black chana are my all time favorite! Here in NYC there is a small bangladeshi lunch spot but its a bit of a walk for me from office. I always go there for this “ghugni”. The person there also adds jalapenos to it – just perfect for me!

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