Ghugni – Bengali Dried Yellow Pea Curry

by Shaheen Ali

Ghugni is an evening snack in Eastern India (Assam, Bengal, Bihar, Odisha). Black gram (Kala Chana) or dried yellow peas or dried white peas is cooked with gravy, in the traditional eastern Indian style. It is then served with puffed rice, (kurmura) and at times with hot onion pakoda/bhajiya. It is one of the most popular street food of Kolkata served with Poori aka Luchi. Some versions include meat, such as lamb. Mangsher ghugni has been described as a “Kolkata trademark”. Though my version is a veg one and was my lunch today. Had this amazing Ghugni with some whole wheat lachcha paratha.

Source – Wikipedia 


Print Recipe
GHUGNI / DRIED YELLOW PEAS CURRY
Course side dish
Cuisine bengali
Prep Time 30 minutes
Cook Time 10 minutes
Servings
helping
Ingredients
Course side dish
Cuisine bengali
Prep Time 30 minutes
Cook Time 10 minutes
Servings
helping
Ingredients
Instructions
  1. Soak dry yellow peas over night in plenty of water.
  2. Pressure cook them till soft.
  3. Heat mustard oil in a wok, add bay leaf and ginger garlic paste. Saute till the raw smell goes off.
  4. Add green chilies and coarsely grounded onions. Fry well till golden in color.
  5. Now add tomatoes and red chili powder, turmeric, coriander powder and garam masala. fry all together nicely till the oil starts leaving from sides.
  6. Add sliced coconut and boiled yellow peas, mix all together and fry for another few minutes.
  7. Now add water as per your required consistency. Usually the ghugni curry is thick.
  8. Adjust salt and sprinkle little garam masala all over. Cook the ghugni with lid closed for another 5-6 minutes.
  9. Sprinkle sugar and turn off the gas.
  10. Serve in portions and garnish with chopped onions, some coconut slices and fresh coriander.
Recipe Notes

Tastes amazing with Luchi (Puri)!

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