Bihari-Style Kale Chane Ghugni Recipe
How to make Bihari-Style Kale Chane Ghugni
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This Bihari-style ghugni is prepared using kale chane and has no onion or garlic. It is high in protein and makes for a delicious snack during the Navratri season. You can also pair it with any bread of your choice to make it a wholesome meal.
- Total Cook Time 30 mins
- Prep Time 15 mins
- Cook Time 15 mins
- Recipe Servings2
- Easy
Ingredients of Bihari-Style Kale Chane Ghugni
- 200 gms Kale Chane
- 100 ml Mustard Oil
- 1 tbsp Jeera
- 3-4 Green Chillies (finely chopped)
- to taste Rock Salt (sendha namak)
- 1 tbsp Dhaniya Powder
- 1 tbsp Haldi Powder
- 1 tbsp Kasuri Methi
- 1 tbsp Garam Masala
How to Make Bihari-Style Kale Chane Ghugni
1.
Take kale chane as per your need and rinse it of in water once or twice. Then soak them in appropriate amount of water for around 8 to 9 hours or overnight. Once done, remove them from water and leave to settle down for sometime.
2.
Add them in the pressure cooker and add some water in it. Cook it till 5 whistles.
3.
Strain the boiled chane from water and keep them separately.
4.
Next, heat 2 tablespoon oil in a pan. Add jeera and green chillies.
5.
After the chillies turn golden, add chane. Add rock salt (sendha namak) according to taste and cook it for 5 mins on high flame.
6.
Lower the flame to medium and add dhaniya powder and haldi powder. Cover it and cook for another 10 mins.
7.
Finally, add kasuri methi and garam masala and serve it with any Indian bread of your choice.