Ghugni Masala Chaat is a popular street food of Kolkata. Delicious Bengali Ghugni is prepared with dried yellow peas simmered in a mix of spices.
Dry matar curry is a thick, hearty dish to cheer you up on a cold wintry day. The colourful and spicy yellow curry will be a definite hit with picky eaters too. Do try out this healthy, comforting curry.
Dried yellow peas are available all year round. The low-fat, iron-rich, protein-rich, high fibre dried yellow peas help lower cholesterol levels, regulate blood sugar levels and prevent prostate/breast cancer.
Kolkata Matar Ghugni Recipe:
Yellow Peas Chaat is a healthy Bengali snack. An Indian-style dish that’s easy to prepare and looks beautiful when served.
How to make Bengali Ghugni:
To make this delectable and spicy Bengali Yellow Peas Curry, soak dried yellow peas overnight. Next day boil the peas till soft. Meanwhile, slice onions, green chillies, tomatoes and chop coconut. Grate ginger and garlic. Chop fresh coriander leaves.
2. Heat oil in a pan. Add bay leaf, cumin seeds, onions, green chilli, ginger and garlic. Saute.
3. When onions turn brown, add tomatoes and cook till they become soft.
4. Add coconut slivers, boiled yellow peas, spices, salt and water. Cook till water evaporates and the matar ghugni chaat attains a thickish consistency.
5. Garnish with coriander leaves. Serve Ghugni Masala Chaat Bengali style with Muri (puffed rice) and Telebhaja – batter-fried snack.
Bengali Street Food Matar Ghugni details:
- Dried yellow peas – 1 cup
- Bay leaf – 1
- Cumin seeds – ½ tsp
- Onions – 2 medium
- Ginger – ½ tsp
- Garlic – ½ tsp
- Green chilli - 1
- Tomatoes – 2 medium
- Turmeric Powder – ½ tsp
- Chilli Powder – ½ tsp
- Garam Masala Powder – 1 tsp
- Coriander powder – ½ tsp
- Cumin Powder – ½ tsp
- Coconut slivers – 1- 2 tbsp
- Coriander leaves for garnishing
- Salt to taste
- Oil – ½ tbsp
Easy way to make Bengali Ghugni is to soak dry matar overnight. Pressure cook the yellow peas for 10-15 minutes the next morning till soft. Strain and keep aside. Retain the cooking liqueur.
Slice the onions, chop the tomatoes, slit the green chilli and cut coconut into thin slivers. Finely mince ginger and garlic. Chop coriander leaves.
Heat oil in a pan. Add bay leaf and cumin seeds.
When the cumin seeds start to splutter, add minced ginger and garlic, sauté for 30 seconds, add finely sliced onions and green chilli. Sauté for 3-4 minutes.
When onions are browned, add the chopped tomatoes, stir for 1-2 minutes till they turn soft.
Then add turmeric powder, red chilli powder, cumin powder, coriander powder, salt and mix well.
Add the coconut slivers and combine well. Add garam masala powder. Mix.
Add the cooked dry yellow peas, blend well. Add half a cup of cooking liqueur and cook covered for 5 minutes, till the gravy thickens.
Garnish with fresh coriander leaves.
Serve flavourful dried Yellow Peas Curry with chopped onions as a side dish with Luchi (Puri) or as snack with Puffed Rice.