Ghugni Bengali Dried Yellow Peas Curry | Street Food Matar Ghugni Chaat

Dry Yellow Peas Curry

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.

Ghugni

Ghugni is more than just a dish—it’s a celebration of flavors that brings warmth and comfort to every Bengali household. Whether you’re serving it up for guests or indulging in it yourself, Ghugni’s rich aroma and bold taste are sure to transport you straight to the streets of Bengal.

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.

Health Benefits of Dried Yellow Peas:

Rich in Protein & Fiber: Dried yellow peas are an excellent plant-based source of protein and dietary fiber, helping in muscle repair and digestion.
Low in Fat: These peas are naturally low in fat, making them a heart-friendly food.
Supports Heart Health: The high fiber content helps in lowering cholesterol, promoting cardiovascular health.
Rich in Micronutrients: Yellow peas provide essential vitamins and minerals such as B-vitamins, iron, and magnesium, crucial for energy production and red blood cell formation.

Kolkata Matar Ghugni Recipe:

Looking for a soul-satisfying, hearty dish with bold flavors? Enter Ghugni—a beloved Bengali street food that brings together the humble dried yellow peas in a deliciously spiced curry. Perfect for lunch, dinner, or as an evening snack, this dish is bursting with authentic flavors of Bengal. Whether you’re a lover of Indian cuisine or new to it, Ghugni is guaranteed to leave your taste buds craving for more. And the best part? It’s as nutritious as it is tasty!

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, firstly soak dried yellow peas overnight. Next day boil the peas till soft. Strain the water and keep aside.

Meanwhile, slice onions, chop tomatoes, slice the coconut into slivers and slit the chilli. Finely chop coriander leaves, ginger and garlic.

Ingredients

Heat oil in a frying pan. Temper with bay leaf and 1/2 tsp of cumin seeds.
Then tip in the finely chopped ginger and garlic and sauté for about 30 seconds.
Next add the sliced onions and slit green chilli. Fry for about 3-4 minutes till the onions brown.

Saute onions, ginger-garlic

Now put in the chopped tomatoes, mix everything together and cook covered till they soften.

Add tomatoes

Then sprinkle salt, turmeric powder, chilli powder, garam masala, cumin and coriander powder. Mix well.
Put in the coconut slivers and combine well.

Now stir in the cooked yellow peas. Add about 1/2 cup of the cooking liqueur, stir and cook with a lid on for about five minutes.

Once the gravy thickens to the desired consistency, remove from the stove.
Finally, garnish with chopped coriander leaves.

Ghugni Recipe

Serve Bengali Ghugni with finely chopped onions, green chillies and a wedge of lemon as a side with Luchi (Puri) or with Puffed Rice (Muri).

If you are searching for more street food recipes, then do try out Chinese Bhel

Ghugni Serving Suggestions:

Serve Ghugni with puffed rice (muri), crispy parathas, or soft luchis for a traditional Bengali meal.
Top with chopped onions, fresh coriander, and a dash of tamarind chutney for added zest.
Pair with a simple salad of cucumbers, carrots, and radishes to balance out the rich flavors.

Ghugni Variations:

Non-Vegetarian Ghugni: Add minced mutton or chicken to the recipe for a meaty variation. Cook the meat before adding it to the peas.
Spicier Version: Add a spoonful of Bhaja Masala (roasted Bengali spice mix) at the end to enhance the flavor.
Potato Version: Add potatoes for filling version of this dish.
Tamarind Twist: For a tangy kick, add tamarind paste while simmering the peas. This brings a delightful sourness to the curry.

Tips for Perfect Ghugni:

Soak Well: Make sure to soak the yellow peas overnight to ensure they cook evenly.
Consistency: Adjust the amount of water depending on how thick or soupy you like your Ghugni. Traditional Ghugni is usually medium-thick.
Spice Control: If you prefer less heat, reduce the amount of green chilies and red chili powder.
Garnishing: Don’t skip the fresh coriander and lemon wedges—they brighten up the flavors!

Dried Yellow Peas Curry Recipe Details below:

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.

Course Side Dish, Snack

Cuisine Bengali

Prep Time 20

Cook Time 15

Total Time 35

Servings 3

Calories 318kcal

Author Shil

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.