Ghugni Recipe | Street Style Ghugni
Delicious ghugni topped with fresh onion, coriander, and spices. It’s light, filling, and quite easy on the pockets.
Side Dish, Snack
Bengali ghugni recipe, Ghugni, Ghugni recipe, Street style ghugni
INGREDIENTS ( 1 CUP = 240 ML )
For cooking the Dried Peas
whole dried white or yellow peas/matar
washed and soaked overnight
peeled, cut into small cubes, and washed
For the Curry
red chili powder
Salt to taste
roasted cumin powder
garam masala powder
For Garnishing (optional)
Finely chopped onion
Finely chopped coriander
Chopped green chili
Roasted cumin powder
Cooking the Dried White Peas
Take soaked white peas, potato cubes, water, salt, and turmeric powder in a pressure cooker.
Pressure cook for one whistle over a high flame and simmer for 5 minutes.
Remove from flame and allow the pressure to settle on its own.
Once done, transfer to a bowl and set aside.
Making the Curry
Heat oil in a pan. Once the oil turns hot, add bay leaf and chopped onion. Saute until onions turn golden in color.
Add ginger-garlic paste and saute until raw smell goes.
Add turmeric powder, red chili powder, and a dash of water. Stir to mix.
Add chopped tomatoes and salt. Saute till tomatoes become soft and mushy.
Add coriander powder. Saute to mix.
Add cooked peas and potatoes. Mix well. Cover and cook over medium flame for 5 minutes.
Add roasted cumin powder, garam masala powder, and chopped coriander. Mix well and remove from flame.
Serve piping hot ghugni garnishing with chopped onion, coriander, green chili, black salt, roasted cumin powder, and lemon juice.
Make sure to soak the dried peas for at least 8 hours.
Some dried peas take a little more time to cook. Hence cook accordingly.
While cooking the yellow peas make sure they are not overcooked.
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