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.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.
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
- 1 - 1 ½ tsp Salt
- 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.