Ghugni Recipe
What can you cook with Indian round yellow peas? Well, Bengali flavory yellow peas curry! Ghugni Masala Chaat Bengali is a nutritious yellow peas curry cooked with onions, tomatoes, coconut slivers and spices. Spicy Matar Chaat with coconut slivers is a Kolkata delicacy. Learn how to make Yellow Peas Curry Bengali style.
Servings: 3
Calories: 318kcal
Ingredients
- 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
Instructions
- Soak dried yellow peas 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 Ghugni with chopped onions as a side dish with Luchi (Puri) or as snack with Puffed Rice.