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Ghugni

Explore the rich history and flavors of Ghugni, a traditional Bengali delicacy prepared from dried yellow peas. Follow this step-by-step recipe to quickly prepare a healthy meal for four people.
 
Prep Time10 minutes
Cook Time30 minutes
Course: Breakfast, Main Course, Snack
Cuisine: Indian
Keyword: Ghugni
Servings: 4
Calories: 200kcal

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 Peas
1. 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.