Ghugni is a popular meal that captures the essence of traditional Bengali ingredients. This hearty and savory dish is made with dried yellow peas, cooked in a fragrant spice combination, and served with a variety of garnishes. Whether served as a snack, side dish, or main course, Ghugni provides a pleasant culinary experience that is both comfortable and satisfying.
History of Ghugni:
Ghugni originated in Bengali culinary traditions and has been loved for generations. The dish has humble origins and is frequently served as street food in busy marketplaces and roadside vendors around the region. Ghugni has become a Bengali home staple, cherished for its simplicity and powerful flavors. Traditionally, Ghugni was made from dried yellow peas, which were widely accessible and inexpensive. Today, it is a popular dish served during festivals, celebrations, and regular meals.
Traditional Recipe of Ghugni:
Ghugni
Equipment
- 1 Large sauce pan or pot
- 1 Mixing spoon
- 1 Chopping Board
- 1 Knife
- 1 Serving bowls
Ingredients
- - 1 cup dried yellow peas soaked overnight
- - 2 tablespoons vegetable oil
- - 1 onion finely chopped
- - 2 tomatoes finely chopped
- - 2 green chilies finely chopped
- - 2 cloves garlic minced
- - 1-inch piece of ginger minced
- - 1 teaspoon cumin seeds
- - 1 teaspoon turmeric powder
- - 1 teaspoon coriander powder
- - 1 teaspoon red chili powder
- - Salt to taste
- - Chopped cilantro leaves for garnish
- - Tamarind chutney optional
- - Chopped onions green chilies, and lemon wedges for serving
Notes
Step-by-Step Instructions:
Step 1: Prepare the Dried Yellow Peas1. Rinse the dried yellow peas completely with cold water.
2. Soak the peas in water overnight, or at least 6-8 hours, to soften. Step 2: Cook the Ghugni
1. Heat the vegetable oil in a large skillet or pot over medium heat.
2. Add cumin seeds and let them sputter.
3. Add the chopped onions and sauté till golden brown.
4. Add the minced garlic and ginger, and sauté for another minute.
5. Cook the chopped tomatoes and green chilies until they are soft and mushy.
6. Next, add the turmeric powder, coriander powder, red chili powder, and salt. Mix thoroughly to mix.
7. Drain the soaked peas and place them in the pot. Stir to evenly coat the peas with the spice mixture.
8. Add enough water to cover the peas and come to a boil.
9. Reduce the heat to low, cover the saucepan, and let the Ghugni simmer for 20-25 minutes, or until the peas are soft and fully cooked. Step 3: Serve the Ghugni
1. Once the Ghugni is perfectly cooked, remove it from the flame.
2. Garnish with chopped cilantro leaves.
3. Serve hot, with tamarind chutney (if desired), chopped onions, green chilies, and lemon wedges on the side.
Enjoy the authentic flavors of Ghugni:
Ghugni, with its rich history and aromatic aromas, represents Bengal’s culinary tradition. Whether served as a snack or as part of a meal, this traditional dish will tantalize your taste senses and take you to the bustling streets of Bengal. So get your stuff together, follow this simple recipe, and enjoy the real flavors of Ghugni with your loved ones today!
Cooking utensils Recommendation:
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