📝 About This Recipe
Transport your senses to the bustling streets of Kolkata with this authentic Ghugni, a soul-warming curry made from dried yellow peas. This dish is a masterclass in balancing textures—creamy legumes meet a robust, spiced tomato-onion gravy infused with ginger and green chilies. Finished with a squeeze of lime and crunchy garnishes, it is a versatile masterpiece that serves equally well as a hearty snack or a comforting main course.
🥗 Ingredients
The Legumes
- 2 cups Dried yellow peas (Matar) (soaked in water for at least 8 hours or overnight)
- 1 large Potato (peeled and cut into 1/2 inch cubes)
- 1/2 teaspoon Turmeric powder (for boiling)
- 1 teaspoon Salt (or to taste)
The Aromatics & Spices
- 3 tablespoons Mustard oil (for authentic pungent flavor; can sub with vegetable oil)
- 1 teaspoon Cumin seeds
- 2 pieces Bay leaf
- 2 medium Red onion (finely chopped)
- 1.5 tablespoons Ginger-Garlic paste (freshly ground is best)
- 1 large Tomato (finely chopped)
- 2-3 pieces Green chilies (slit lengthwise)
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Kashmiri red chili powder (for vibrant color and mild heat)
- 1 teaspoon Bhaja Moshla (Roasted Spice Mix) (dry roasted and ground cumin and dry red chilies)
For Garnish
- 1/4 cup Fresh coriander leaves (chopped)
- 2 tablespoons Fresh coconut (thinly sliced and lightly fried (optional but traditional))
- 1 piece Lime (cut into wedges)
- 2 tablespoons Red onion (raw and finely chopped for crunch)
👨🍳 Instructions
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1
Drain the soaked yellow peas and rinse them thoroughly under cold water. Place them in a pressure cooker or a heavy-bottomed pot.
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2
Add 4 cups of water, the cubed potatoes, 1/2 teaspoon turmeric, and salt. Pressure cook for 3-4 whistles on medium heat, or simmer in a pot for 30-40 minutes until the peas are tender but still hold their shape (not mushy).
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3
In a large heavy skillet or kadai, heat the mustard oil until it reaches its smoking point, then turn down the heat slightly. This removes the raw pungency of the oil.
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4
Add the cumin seeds and bay leaves to the hot oil. Let them sizzle for 10 seconds until fragrant.
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5
Add the chopped onions and sauté over medium heat for 6-8 minutes until they turn a deep golden brown.
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6
Stir in the ginger-garlic paste and slit green chilies. Sauté for another 2 minutes until the raw smell disappears.
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7
Add the chopped tomatoes along with a pinch of salt. Cook until the tomatoes soften and the oil begins to separate from the sides of the masala.
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8
In a small bowl, mix the cumin powder, coriander powder, and Kashmiri red chili powder with 2 tablespoons of water to form a paste. Pour this into the skillet.
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9
Cook the spice paste for 3-4 minutes, stirring constantly. If the mixture sticks, add a splash of water.
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10
Add the boiled peas and potatoes (along with their cooking liquid) to the skillet. Stir gently to combine the legumes with the spiced base.
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11
Adjust the consistency by adding more warm water if needed. Cover and simmer on low heat for 10-12 minutes to allow the flavors to meld.
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12
Mash a few peas against the side of the pot with your spoon; this thickens the gravy naturally.
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13
Sprinkle the Bhaja Moshla (roasted spice mix) over the top and stir. This provides the signature smoky aroma of Bengali Ghugni.
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14
Turn off the heat. Garnish generously with fried coconut bits, fresh coriander, raw onions, and a generous squeeze of lime juice.
💡 Chef's Tips
Don't overcook the peas; they should be soft enough to smash with your tongue but still distinct and whole. If you don't have mustard oil, use any neutral oil, but add a pinch more cumin to compensate for the depth of flavor. Bhaja Moshla is key: simply dry roast equal parts cumin seeds and dried red chilies until dark, then grind to a powder. For an extra layer of flavor, you can add small pieces of fried mutton or minced meat to make 'Mangsher Ghugni'. Always serve Ghugni hot; as it cools, the starch from the peas will thicken the gravy significantly.
🍽️ Serving Suggestions
Serve hot with 'Luchi' (deep-fried puffed bread) for a classic Bengali breakfast. Pair with toasted pav (bread rolls) or crusty sourdough for a filling lunch. Enjoy it as a standalone snack topped with 'Sev' (crunchy gram flour noodles) and tamarind chutney. Serve alongside a hot cup of Masala Chai on a rainy afternoon. Accompany with a side of sliced radishes and carrots for extra crunch and freshness.