Bengali style Ghugni { Dried Green Peas Curry }

Bengali style Ghugni Recipe – How to make Ghugni { Dried Green Peas Curry } Often There is a debate if Ghugni is a Street Food or Chaat?  Well, it really doesn’t matter when Ghugni is just too tasty. I would like to to call Bengali style Ghugni – a street food, served with chopped onion, green chillies and  a squeeze of lemon along with fresh cilantro.

MY HOUSE HOULD STORY BEFORE MAKING GHUGNI

Before every visit to the Indian Grocer, I make a humble attempt to quickly glance through my stock of provisions, particular lentils. I found a packet of dried green peas while rummaging, sneaking from the transparent box, stacked over the  kitchen shelf. I often make Vegan Sundal with these green peas during Navrathri festival. But this time I couldn’t hold myself that long .. instead I decided to cook them up in to a Green peas curry ..

THE FOOD BLOGGER IN ME

Gorgeous day light was falling on the  lentils and I could not resist shooting these resplendent Dried Green Peas. I thoroughly enjoyed the experiment and the learnings that went in to this, that I couldn’t resist sharing with all my virtual friends on social media.

After all the brain storming on what to and how not to transform these drop dead peas, I finally decided to make Bengali style Ghugni. Thanks to my dear friend Chandrima for this recipe.

WHAT ARE THE INGREDIENTS FOR BENGALI STYLE GHUGNI

It starts with Dried Peas.  You can use Dried Yellow Peas or Dried Green Peas for making this street food. I have used dried green peas for this recipes as they were readily available.

Onion,  Tomato, Ginger & Garlic

Whole Spices

Spice Powders

HOW TO SERVE  BENGALI STYLE GHUGNI

Bengali Ghugni can be served on it own and enjoyed as a side dish.  Top it with lots of chopped onions, a squeeze of lemon juice, serving of chutney’s and green chillies.
We  enjoy this dried green peas curry with Roti  and  Pulav .

I won’t hold you too long , introducing the delectable distinctive humble curry- Bong Ghugni. 

BENGALI STYLE GHUGNI { DRIED GREEN PEAS CURRY }RECIPE BELOW

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Bengali style Ghugni { Dried Green Peas Curry }

Cook Time

30 mins

 

 Ghugni is a famous street food from Kolkata { India } . It  can be made with Dried White Peas or Green Peas. 

Course: Main Course

Cuisine: Indian

Keyword: curry, streetfood

Servings: 4

Author: Sandhya Hariharan

Ingredients

For Dried Green Peas Curry

• 1 1/2 Cup  Dried Green Peas
• 1 11/2 Large Onion sliced finely
• 1 Large Potatoes diced into wedges
• 1 Tbsp freshly grated Ginger
• 2 Garlic pods grated finely
• ½ Tsp Turmeric Powder
• 1 Tbsp. Cumin Powder
• ½ tsp Garam Masala
• ¼ Tsp Pepper Powder
• ¾ -1 tsp Sugar
• Salt to taste
• 2-3 Tsp of Sunflower Oil

For Tempering Ghugni

• 2 Bay Leaf
• 2-3 Dried
• Red Chillies broken
• 1 tsp Cumin Seeds

For Garnishing+ Serving Ghugni

• ½ finely
• chopped Onions
• 2-3 Green
• chilles finely chopped
• 1 lemon
• ready to be squeezed

Instructions

1. Soak dried green peas in sufficient water to sink them for at least 5-6 hours or leave it overnight.. Pressure cook the dried peas  for  5-6 whistles, until soft and mushy. Check the softness by pressing between the two fingers, it should be quickly mashed up.Open the lid after pressure has reduced. 

2. Peel the potato skin and cut them into wedges . Heat oil in a non stick pan and fry them until golden in color. Season with salt after draining them onto a kitchen towel , if you like.

3. In the remaining oil, add the tempering ingredients and wait for cumin seeds to crackle.  At this stage add sliced onions with a pinch of salt, fry  them on medium flame until light brown in colour.

4. Add ginger and garlic puree and saute for a few seconds until the rawness disappears.

5. Add chopped tomatoes, turmeric powder, cumin powder and the required salt. Cook on medium flame until they are all blended well and oil begins to separate. Pop in  cooked green peas and fried potatoes and give it a good stir , until the gravy , green peas and potatoes are all mixed well. 

6. Add ¾ - 1 Cup of water and mix well. Continue to stir, in order to avoid burning at the bottom of the pan. Allow the mixture to cook for approximately 10 minutes in total.  In between this, add sugar, black pepper and garam masala and mix well.

7. Garnish with chopped green chilies and chopped onion, followed by a generous drizzle of lemon juice on top while serving. Enjoy it hot. I served my Ghugni with Roti’s/ Phulka’s and some Pulao Rice. You may enjoy it just on its own.

Recipe Notes

You may use Red Chilli powder , if you like to make it more spicy. I somehow enjoyed adding green chillies at the end , as the kids could enjoy the curry.
To enjoy on Bengali style Ghugni on its own, you may add some Tamarind Chutney and green chutney, sprinkle some chat masala and serve.