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 mustard oil in a pan.

Add bay leaves, cumin seeds, sliced onion, green chilies, and cook till onions turn translucent.

Add ginger and garlic paste and cook until raw smell of the paste goes off.

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.

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.

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.