Bengali style Ghugni Recipe Often there is a debate if Ghugni is a Street Food or Ghugni Chaat? Well, it really doesn't matter because this Ghugni is just too tasty. I would like to serve Bengali style Ghugni - 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 ..
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 GHUGNI CHAAT?
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 Chaat 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 Pulao Rice .
I won't hold you too long , introducing the delectable distinctive humble curry- Bong Ghugni.
HAVE YOU MADE THIS RECIPE ?
Be sure to leave a comment and/or give this recipe a ★ rating!
Post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your pictures of this Bengali street food recipe!
Ingredients
For Dried Green Peas Curry
- 1 ½ Cup Dried Green Peas
- 1 ½ onion large, diced
- 1 tomato medium size, diced
- 1 Large Potatoes , diced into wedges
- 1 tablespoon Ginger grated
- 2 Garlic cloves minced
- ½ teaspoon Turmeric Powder
- 1 Tbsp. Cumin Powder
- ½ teaspoon Garam Masala
- ¼ teaspoon Pepper Powder
- ¾ -1 teaspoon Sugar
- Salt to taste
- 2-3 teaspoon Sunflower Oil
For Tempering Ghugni
- 2 Bay Leaf
- 2-3 Dried
- Red Chillies broken
- 1 teaspoon Cumin Seeds
For Garnishing+ Serving Ghugni
- ½ chopped Onions
- 2-3 Green chilles, finely chopped
- 2 teaspoon lemon juice
Instructions
- 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.
- 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.
- 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.
- Add ginger and garlic puree and saute for a few seconds until the rawness disappears.
- 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.
- 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.
- 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 Phulka’s and yellow Pulao rice . You may enjoy it just on its own.
Notes
To enjoy on Bengali style Ghugni on its own, you may add some Tamarind Chutney and green chutney, sprinkle some chat masala and serve.
Wayne says
in the recipe it asks for "chopped tomatoes" but they are not listed in the ingredients? Do you use them?Thanks, can't wait to try.
Sandhya Hariharan says
Thank you for bringing to my notice.I have missed them in the ingredients list. Amended it now.
Framed Recipes says
Beautiful photos, Sandhya. (I think I have already told you that. :)). Ghugni sounds delicious. - Sreelatha
Priya Srinivasan says
Gorgeous sandhya, wish i could grab it straight from the pics!! i have tried it with yellow peas, loved it.
Rajesh Kumar says
Your posts are simply fabulous and inspiring . Thanks for the inspiration!
radha says
Looks mouthwatering. What are yellow dried peas? Only seen and used the green ones.
JttPHZAx says
Thanks Moumita for visiting my space. As advised by a lot of my fellow Bengali bloggers friends,I tried it with green peas. It tasted fab though. I am also aware both the peas - yellow and green taste different ! I do understand sometimes it tastes authentic when we make it with that one particular ingredient. But there is no hard and fast underlined rule to follow it.
Moumita Ghosh says
Ghugni should be made with dried whole yellow peas not the green peas. Both the peas tastes different.
Indrani Adak says
I am drooling at those pics..lovely recipe too!
Shubha A says
Looks amazingly good:) Super awesome clicks too:)