Thursday, January 3, 2013

Bengali's Special Ghugni or Yellow Peas Curry

Snowing continuously, this winter is going to be like that only. What else I can do to change our mood so made some spicy Street Food. I made one of a very famous Chat of Kolkata is called Ghugni or some people made this as a side dish also. Basically, this dish is made with Yellow peas and lots of spices. 

In lots of street corner in Kolkata you will meet one GHUGNIWALA and in front of the stall people are enjoying their chats with lots of Tamarind Water. How can I forget the Chatwala who used to sit in front of our school gate? I think almost all of us have some  memories with this Ghugni’s. My Maa used to make this at home, this one is her recipe only. Ghugni is famous as breakfast also with some Roti or Paratha. 

Preparation time: 15 mints.
Cooking time: 45 mints.


1.Yellow Peas : 100 gm.
2.One medium size Potato (cut into cube size:
3.One large chopped onion.
4.One medium chopped tomato.
5.One table spoon ginger & garlic paste.
6. Chopped green chilies : 4 to 5.
7.One table spoon shredded coconut.

8.Turmeric Powder, Cumin Powder, Coriander Powder (half tea spoon of each item|).
9. Half Tea spoon Cumin Seeds, Half Tea spoon Paanch Foron (Cumin seeds, Fenugreek Seeds, Kalonji, Fennel Seeds,Mustard Seeds) . Two dry red chili.
10.Two table spoon tamarind water.
11.Chopped Coriander Leaves.
12.Salt & Sugar as per taste.
13.Sunflower oil for cooking.

Boiled the yellow peas in a cooker (almost 3 weasels) or soaked the peas in warm water for overnight.

Now fry the potato pieces in oil till they turn brown and keep it aside.

Dry roast the cumin seeds, Paanch foron and dry red chili and grind them.

Now add some oil in a vessel and add the chopped onions and chopped tomatoes and fry till the onions are transparent. Now add the ginger garlic paste and chopped green chilies. Cook till the raw smell goes off.

Now add the shredded coconut and mix well. Add the turmeric powder, cumin powder and coriander powder with some salt and sugar and mix well. Now add the fried potatoes mix with the spices.

 Finally add the boiled yellow peas and mix with the masala, now add warm water and cook with a lid. 

Remove the lid till the peas cooked and the gravy become thick, now add the dry roasted masala and tamarind water and mix well.

Serve hot with chopped onion and chopped coriander leaves or you can serve with Paratha also.