Ghugni is one of the most beloved of Bengali snacks. It is a dish of curried whole-yellow peas or motor (matar) dal. A good ghugni is one in which the motor dal is well-cooked, but remains whole.
In this preparation, boiled yellow peas or white peas are cooked with onion, tomato, potato chunks and Bengali spice mix – bhaja masala. It is light, fulfilling, yummy, and quite easy on the pockets as well.
Ghugni recipe is a scrumptious, flavoured yellow peas curry which is counted as one of most beloved Kolkata street food. It is an immensely popular Bengali snack recipe which is sold in almost every corner of Bengal, starting from the street food vendors to the popular restaurants.
Also Read: Khichu Recipe
To pressure cook the peas
- 1 cup dried white or yellow Peas
- 2½ cups Water
- ½ teaspoon Turmeric powder
- 1 teaspoon Salt
Other ingredients for Ghugni
- 1 large Potato, medium diced
- 1 large Onion, finely chopped
- 1 large Tomato, finely chopped
- 2 Inch Ginger, peeled and diced
- 2 green Chillies, for paste
- 1 teaspoon Garlic paste
- 2 green Chillies, whole or half slit
- 1 Bay leaf
- 2 dry red Chillies
- 1-inch Cinnamon stick
- ½ teaspoon Cumin seeds
- ½ teaspoon Turmeric powder
- 1 teaspoon red Chilli powder
- ½ teaspoon Cumin powder
- ½ teaspoon Coriander powder
- ¼ teaspoon Garam Masala powder
- 1 teaspoon Bhaja masala
- 1 teaspoon Sugar
- 2 tablespoons Mustard oil, for cooking
- for garnishing
- 2 tablespoons Onion, finely chopped
- 1 green Chilli, finely chopped
- 1 pinch of Bhaja masala
- 1 Lemon wedge, for serving
- Take the dried peas in a large bowl and soak it with enough water for overnight or at least for 8 hours.
- Drain the water and wash the soaked peas nicely.
- Add 2½ cups of water, 1 teaspoon salt, ½ teaspoon turmeric powder one by one into the pressure cooker
- Give a stir and close the lid of the pressure cooker
- Put the pressure cooker on medium flame and cook it till 3 whistles.
- Add the ginger pieces, green chillies into the small jar of grinder and pulse it to a smooth paste. Add little water if required.
- Add 2 tablespoons Mustard oil into the pan and wait until the oil is hot.
- Add 2 dry red chillies, 1 bay leaf, 1 inch cinnamon stick, ½ teaspoon cumin seeds into the pan and let them crackle.
- Add finely chopped onions into the pan and give a nice stir. Cook it over medium flame for 5-6 minutes. Stir in between.
- Add garlic paste, ginger-green chilli paste (Step 6) into the pan and mix it well.
- Add potato chunks, tomato pieces, salt, turmeric powder into the pan and mix it well.
- Cover the pan and cook it in low flame until all the veggies completely get cooked.
- Add ½ teaspoon cumin powder, ½ teaspoon coriander powder, 1 teaspoon red chilli powder into the pan and mix it well.
- Add 2 tablespoons of water and cook the masala in lowest flame for 1-2 minutes.
- Add boiled yellow peas, 2 green chillies into the pan and mix it well.
- Put the flame in low and add 1 teaspoon sugar, 1 teaspoon bhaja masala, ¼ teaspoon garam masala powder.
- Serve the ghugni in a bowl and add some chopped onion, chopped green chillies and a pinch of bhaja masala on the top.
It could be used as the base for a chaat.
It makes for an amazing meal when topped with curd, onion, cucumber, coriander leaves, black salt, and roasted cumin powder.
Serve it as it is along with rice, pulao, roti, paratha, luchi (poori) or kulcha. Fresh lime juice makes a lovely addition as well.
It is also paired with puffed rice/murmura, onion pakoda(bhajia) or bara(vada).
Tips to make best Ghugni
- Make sure to soak the white peas in water for at least 8 hours.
- Some dried peas take a little more time to cook. Hence cook accordingly.
- While cooking the yellow peas make sure they are not overcooked.