Ghugni – Dried Green Peas Curry | Street food from Calcutta | How to make Ghugni – Dried Green Peas Curry | Street food from Calcutta

Name: Ghugni – Dried Green Peas Curry | Street Food From Calcutta
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 people
Ingredients: For the curry:; 1 and 1/2 Cup- 1 and 3/4 Cup Dried Green Peas; 1.5 Large Onion sliced finely; 1 large potato, diced into wedges; 1 tbsp freshly grated ginger; 2 garlic pods, grated finely; 1/2 tsp turmeric powder; 1/2 tsp garam masala; 1 tbsp cumin powder; 1/4 tsp pepper powder; 3/4-1 tsp sugar; Salt to taste; For Tempering:; 2 Bay Leaves; 2-3 Dried Red Chillies Broken; 1 tsp Cumin Seeds; For Garnishing and Serving:; 1/2 finely chopped onions; 2-3 green chilles, finely chopped; 1 lemon, ready to be squeezed

By Sandhya Hariharan | 26th Apr 2016 |

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Ghugni – Dried Green Peas Curry | Street food from Calcuttaby Sandhya Hariharan

Prep Time
15
mins
Cook Time
60
mins
Serves
4
People

456 saves

4 reviews

73 likes

About Ghugni – Dried Green Peas Curry | Street food from Calcutta Recipe

This recipe has been inspired from Chandrima's Ghugni recipe made with Dried White Peas.

Ghugni – Dried Green Peas Curry | Street food from Calcutta

Ingredients to make Ghugni – Dried Green Peas Curry | Street food from Calcutta

For the curry:
1 and 1/2 Cup- 1 and 3/4 Cup Dried Green peas
1.5 Large onion sliced finely
1 large potato, diced into wedges
1 tbsp freshly grated ginger
2 garlic pods, grated finely
1/2 tsp turmeric powder
1/2 tsp garam masala
1 tbsp cumin powder
1/4 tsp pepper powder
3/4-1 tsp sugar
salt to taste
For Tempering:
2 bay leaves
2-3 Dried Red Chillies Broken
1 tsp cumin Seeds
For Garnishing and Serving:
1/2 finely chopped onions
2-3 green chilles, finely chopped
1 lemon, ready to be squeezed

How to make Ghugni – Dried Green Peas Curry | Street food from Calcutta

Soak the dried green peas in sufficient water to sink them for atleast 5-6 hours or leave it overnight.
Pressure cook the dried peas/ghugni with water atleast a couple of inches more than the legume, a little more than how you would cook your regular lentils. So adjust the whistles accordingly.
Open the lid after the pressure has reduced. Peel the potato skins and cut them into wedges.
Heat oil in a non-stick pan and fry them until they turn golden in color. Season with salt after draining them onto a kitchen towel , if you like.
In the remaining oil, add the tempering ingredients and wait for cumin seeds to crackle. At this stage add the sliced onions with a pinch of salt, fry them on medium flame until light brown in color.
Add ginger and garlic puree and saute for a few seconds until the rawness disappears.
Add the chopped tomatoes, turmeric powder, cumin powder and the required salt. Cook on a medium flame until they are all blended well and the oil begins to separate.
Pop in the cooked green peas and fried potatoes and give it a good stir, until the gravy, green peas and potatoes are all mixed well.
Add 3/4- 1 cup of water and mix it well. Continue to stir, in order to avoid burning at the bottom of the pan. Allow the mixture to cook for approximately 10 minutes in total. In between this, add sugar, black pepper and garam masala and mix well.
Garnish with chopped green chilies and chopped onion, followed by a generous drizzle of lemon juice on top while serving. Enjoy it hot. (I served my Ghugni with Rotis/ Phulkas and some Pulav. You may also enjoy it just on its own.)

My Tip:

Ghugni can be made with Dried Yellow Peas or Dried Green Peas. You may use Red Chilli powder if you like to make it more spicy. I somehow enjoyed adding green chillies at the end as the kids could enjoy the curry before the addition and they loved it too. To enjoy on its own, you may add some Tamarind Chutney and green chutney, sprinkle some chat masala and serve.