📝 About This Recipe
Ghori (often referred to as Ghugni) is a beloved street food staple from the heart of Bengal, featuring tender yellow split peas simmered in a fragrant, robust gravy. This dish is a masterclass in texture, balancing the creaminess of the pulses with the crunch of fresh onions and the zing of tamarind. It is a soul-warming comfort food that brings the vibrant energy of Kolkata's bustling lanes right into your kitchen.
🥗 Ingredients
The Pulse Base
- 2 cups Dry Yellow Split Peas (Matar Dal) (soaked for at least 4-6 hours)
- 5 cups Water (for boiling)
- 1/2 teaspoon Turmeric Powder (for the initial boil)
- 1 teaspoon Salt (adjust to taste)
The Aromatics & Spice Paste
- 3 tablespoons Mustard Oil (traditional for authentic pungent flavor)
- 1 large Potato (peeled and cut into 1/2 inch cubes)
- 2 medium Red Onion (finely chopped)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground is best)
- 1 large Tomato (finely diced)
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Kashmiri Red Chili Powder (for a vibrant red color without extreme heat)
- 1 tablespoon Bhaja Moshla (roasted spice mix of cumin, coriander, and dry red chilies)
For Garnish and Finishing
- 1/4 cup Fresh Cilantro (finely chopped)
- 2-3 pieces Green Chilies (slit or finely chopped)
- 2 tablespoons Tamarind Pulp (diluted with a little water)
- 1/2 teaspoon Black Salt (Kala Namak) (for a distinctive sulfurous tang)
👨🍳 Instructions
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1
Rinse the soaked yellow split peas thoroughly. In a pressure cooker or heavy-bottomed pot, add the peas, 5 cups of water, turmeric, and a teaspoon of salt.
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2
If using a pressure cooker, cook for 3-4 whistles until the peas are tender but still hold their shape. If using a pot, simmer for 35-40 minutes. Do not overcook into a mush; the peas should be 'al dente'.
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3
Heat the mustard oil in a large kadai or deep skillet until it reaches its smoking point. This removes the raw pungency of the oil.
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4
Add the cubed potatoes to the hot oil and fry until they are golden brown and crispy on the outside. Remove with a slotted spoon and set aside.
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5
In the same oil, add the chopped onions. Sauté over medium heat for 6-8 minutes until they turn a deep translucent brown.
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6
Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.
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7
Add the diced tomatoes along with the cumin, coriander, and red chili powders. Splash a tablespoon of water to prevent the spices from burning.
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8
Cook the 'masala' until the tomatoes soften and the oil begins to separate from the sides of the pan.
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9
Gently fold in the boiled peas (along with their cooking liquid) and the fried potatoes. Stir well to coat everything in the spiced base.
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10
Cover and simmer the mixture for 10-12 minutes on low heat. This allows the peas to absorb the flavors of the gravy. If it looks too dry, add half a cup of warm water.
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11
Stir in the tamarind pulp and the Bhaja Moshla. This roasted spice mix is the secret to an authentic Ghori flavor.
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12
Taste and adjust seasoning with black salt and regular salt. Turn off the heat.
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13
Finish by garnishing generously with fresh cilantro, green chilies, and a few raw chopped onions for crunch.
💡 Chef's Tips
Soak the peas overnight for the best texture; it ensures even cooking without the skins peeling off. Always use mustard oil for the most authentic Bengali flavor profile, but vegetable oil works in a pinch. The 'Bhaja Moshla' is essential—make it by dry roasting equal parts cumin and coriander seeds with 2 dried red chilies, then grinding to a powder. Be careful not to over-boil the peas in the first step; they should be soft enough to mash between fingers but appear whole in the bowl. Add a pinch of sugar during the onion sautéing process to help with caramelization and balance the acidity of the tamarind.
🍽️ Serving Suggestions
Serve hot in small bowls alongside 'Luchi' (deep-fried puffy bread) for a classic Sunday breakfast. Top with 'Sev' (crunchy chickpea noodles) and a squeeze of lime for a true street-food style snack. Pair with a hot cup of Masala Chai to balance the spicy and tangy notes of the dish. Serve as a side dish to steamed basmati rice and a simple vegetable stir-fry. For a modern twist, serve it as a dip with toasted sourdough or crusty baguette slices.