Ghugni is a very popular street food in Kolkata.It’s a simple dish made with dried yellow peas and cooked with delicate spices, served as chaat with some chopped onions, green chilies, chopped coriander,dash of lemon juice or tamarind chutney and finally finishes off with roasted masala(Bhaja Mosla) on top of it.In Kolkata street vendors sells Ghugni in a bowl made of Sal leaves(Sal patar dona)with a wooden a spoon.And a bowl of ghugni only cost 10-20 rupees.Ghugni is very common in every Bengali house during vijaya dashami.On the day of vijaya dashami(Dussehra)Ma prepares a big batch of ghugni ,Mishti nimki,Nimki(savory snacks). Whoever comes to our home(For Bijoya/exchange greetings)Ma offers Ghugni and Nimki along with other store bought sweets.My Nani(Maternal Grandma)prepares Mangsher Ghugni/Meat Yellow Peas Curry but my Ma prepares normal veg Ghugni/Veg Yellow Peas Curry.Keeping the same tradition I also prepared “Ghugni” and Nimki on the auspicious occasion of Vijaya Dashami.So lets have a look at my Mom’s signature Ghugni recipe….
Ingredients For Ghugni/Yellow Peas Curry:
200 gram dried yellow peas
3 cups water or more
2 bay leaf
2 dried red chilli
1 teaspoon turmeric
1/2 teaspoon coriander powder
1 teaspoon red chilli powder
1 piece (1 1/2 inch) ginger, bashed
3-4 cloves of garlic-bashed
1 medium onion, finely chopped
1 medium tomato, finely chopped
2 tablespoons refined oil/Mustered oil
2-3 medium potatoes, 1/2-inches cubed
salt to taste
Ingredients For Garnishing:
1 medium size onion-finely chopped
2-3 green chilli-finely chopped
Handful of fresh coriander leaf, finely chopped
1 lemon- cut into wedges
1 tablespoon- Roasted Spice/Roasted Masala
Roasted Spice/Roasted Masala/Bhaja Mosla
2 tablespoon whole cumin seed
2 dried red chilli
2-3 green cardamom pods
1. In a non-stick pan over medium heat, heat cumin seed,red chilli, cardamom pods.Toast it for 2 to 3 minutes, or until they release their aroma.
2. Take it aside. Cool it down and using a grinder, grind them to fine powder. You can store this powder in an air-tight container for future use.
1. Soak the dried yellow peas overnight.If you are short of time then soak the yellow peas in hot water for 2-3 hours.Also you can add a pinch of baking soda while boiling the peas.
2. Drain the peas and transfer it to a pressure cooker. Add water and salt and let it cook.1-2 whistle is enough.Remember the yellow peas should be cooked properly so that it becomes tender.
3. Meanwhile, in a a pan over medium heat, heat 1 tablespoon of vegetable oil. Add the boiled potato pieces,then add little turmeric and fry them until they are little golden brown in colour. Take it aside in another bowl.
4.Take a heavy bottom pan and oil and then add cumin seed.Let it crackle,then add dried red chillis,bay leaf and now add chopped ginger,garlic and saute for a minute.Add finely chopped onion and fry them until golden brown in colour.Now add chopped tomato and cook until tomatoes are softened.
5.Now add the boiled yellow peas and the dry spices(coriander powder,red chilli powder,dry roasted spice powder),salt and bring to a boil.
6.Add fried potato pieces.
7. Check the seasoning. Add pinch of sugar and give it a stir to mix it well.
8.Once it thickness transfer the ghugni in a bowl.
9. Garnish the Ghugni with finely chopped onion, green chillis, freshly chopped coriander leaves.Sprinkle the roasted masala on top of the ghugni and add dash of lemon juice and serve hot.
10.Or even you can serve the ghugni with hot puri/Fulko Luchi or paratha.