Ghugni is a popular Bengali street food dish made with dried yellow peas (white peas or matar) cooked in a flavorful and spicy gravy. The dried peas are soaked, cooked until tender, and then combined with a fragrant mix of spices including turmeric, cumin, coriander, and chili powder. The dish is typically seasoned with a tempering of cumin seeds, onions, tomatoes, and ginger-garlic paste, creating a savory and aromatic gravy. Ghugni is often garnished with chopped coriander leaves and served as a delightful snack on its own or paired with bread like pav or puri. Additionally, it can be customized with toppings like chopped onions, green chilies, and a squeeze of lemon for added freshness and tanginess.
Here’s a traditional recipe:
Ingredients:
- 1 cup dried yellow peas (white peas), soaked overnight
- 2-3 tablespoons oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2-3 green chilies, finely chopped
- 1 medium-sized onion, finely chopped
- 2 tomatoes, finely chopped
- 2 teaspoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 1 teaspoon garam masala powder
- Tamarind pulp or dry mango powder (amchur) for tanginess (optional)
- Chopped coriander leaves for garnish
- Chopped onions, green chilies, and lemon wedges for serving (optional)
Instructions:
- Prepare the Peas:
- Soak the dried yellow peas in water overnight or for at least 6-8 hours. Drain and rinse them before cooking.
- Cooking the Peas:
- In a pressure cooker or a pot, cook the soaked yellow peas with enough water until they are soft and tender. Drain any excess water and set the cooked peas aside.
- Tempering:
- Heat oil in a pan over medium heat. Add cumin seeds and bay leaf. Let the seeds splutter.
- Sautéing Aromatics:
- Add chopped onions and green chilies. Sauté until the onions turn translucent.
- Adding Spices:
- Add ginger-garlic paste and sauté until the raw smell disappears. Then add turmeric powder, coriander powder, cumin powder, and red chili powder. Stir well.
- Incorporating Tomatoes:
- Add the chopped tomatoes and cook until they soften and the oil starts to separate.
- Combining with Peas:
- Add the cooked yellow peas to the pan with the spice mixture. Stir well to coat the peas with the spices.
- Adjusting Seasoning:
- Add salt to taste. If you prefer tanginess, add a bit of tamarind pulp or dry mango powder (amchur) at this stage.
- Simmering:
- Let the mixture simmer for 10-15 minutes on low heat, allowing the flavors to meld. Add water if needed to achieve the desired consistency.
- Finishing Touch:
- Sprinkle garam masala powder and stir. Cook for another minute. Adjust spices according to taste.
- Garnish and Serve:
- Garnish Ghugni with chopped coriander leaves. Optionally, serve with chopped onions, green chilies, and lemon wedges for added freshness and tanginess.
Serving Suggestions:
- Ghugni is often served as a standalone snack or as a side dish with bread, such as pav (bread rolls) or puri.
- It’s commonly garnished with chopped onions, green chilies, and a squeeze of lemon for an extra kick of flavor.
Enjoy this spicy and flavorful Bengali street food!
