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15th October 2018

Bengali style Ghugni { Dried Green Peas Curry }

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Bengali style Ghugni Recipe – How to make Ghugni { Dried Green Peas Curry }

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.

Bengali style Ghugni Recipe - Dried Green Peas Curry

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 ..

 

Bengali style Ghugni - Dried 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.

 

Bengali style Ghugni - Dried Green Peas Curry

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 .

Bengali style Ghugni - Dried Green Peas Curry

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!

BENGALI STYLE GHUGNI { DRIED GREEN PEAS CURRY }RECIPE BELOW

Ghugni Recipe - Dried Green Peas Curry

Bengali style Ghugni Chaat{ Dried Green Peas Curry }

4.41 from 5 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4
Author: Sandhya Hariharan
 Ghugni is a famous street food from Kolkata { India } . It  can be made with Dried White Peas or Green Peas. 

Ingredients

For Dried Green Peas Curry

  • 1 1/2 Cup  Dried Green Peas
  • 1 1/2 Large Onion sliced finely
  • 1 medium sized tomato, diced
  • 1 Large Potatoes, diced into wedges
  • 1 Tbsp freshly grated Ginger
  • 2 Garlic cloves, minced
  • 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 chopped Onions
  • 2-3 Green chilles, finely chopped
  • 2 tsp 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 Roti’s/ Phulka’s and some Pulao Rice. You may enjoy it just on its own.

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.
Course: Main Course
Cuisine: Indian
Keyword: curry, streetfood
Tried this recipe?Mention @Sandhyaskitchen and Hashtag #sandhyaskitchen!

Filed Under: Curry, Indian Street Food

Reader Interactions

Comments

  1. Shubha A says

    16th July 2015 at 6:15 pm

    Looks amazingly good:) Super awesome clicks too:)

    Reply
  2. Indrani Adak says

    17th July 2015 at 3:09 am

    I am drooling at those pics..lovely recipe too!

    Reply
  3. Moumita Ghosh says

    17th July 2015 at 10:42 am

    Ghugni should be made with dried whole yellow peas not the green peas. Both the peas tastes different.

    Reply
  4. JttPHZAx says

    17th July 2015 at 12:00 pm

    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.

    Reply
  5. radha says

    20th July 2015 at 5:58 pm

    Looks mouthwatering. What are yellow dried peas? Only seen and used the green ones.

    Reply
  6. Rajesh Kumar says

    21st July 2015 at 9:47 am

    5 stars

    Your posts are simply fabulous and inspiring . Thanks for the inspiration!

    Reply
  7. Priya Srinivasan says

    23rd July 2015 at 2:36 pm

    5 stars
    Gorgeous sandhya, wish i could grab it straight from the pics!! i have tried it with yellow peas, loved it.

    Reply
  8. Framed Recipes says

    2nd August 2015 at 2:38 pm

    5 stars
    Beautiful photos, Sandhya. (I think I have already told you that. :)). Ghugni sounds delicious. – Sreelatha

    Reply
  9. Wayne says

    29th April 2020 at 3:59 pm

    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.

    Reply
    • Sandhya Hariharan says

      29th April 2020 at 11:24 pm

      Thank you for bringing to my notice.I have missed them in the ingredients list. Amended it now.

      Reply

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HEY, NICE TO MEET YOU! Hi, I am Sandhya: - a former IT Engineer now Food Blogger. We live in London and my favorite things are Chocolate, Camera and long walks.

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