Ghugni Recipe - Dried Green Peas Curry
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
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
  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.