Home / Recipes / Ghugni – Dried Green Peas Curry | Street food from Calcutta

Photo of Ghugni – Dried Green Peas Curry | Street food from Calcutta by Sandhya Hariharan at BetterButter

Ghugni – Dried Green Peas Curry | Street food from Calcutta

Sandhya Hariharan
15 minutes
Prep Time
60 minutes
Cook Time
4 People
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • West Bengal
  • Sauteeing
  • Side Dishes

Ingredients Serving: 4

  1. For the curry:
  2. 1 and 1/2 Cup- 1 and 3/4 Cup Dried Green peas
  3. 1.5 Large onion sliced finely
  4. 1 large potato, diced into wedges
  5. 1 tbsp freshly grated ginger
  6. 2 garlic pods, grated finely
  7. 1/2 tsp turmeric powder
  8. 1/2 tsp garam masala
  9. 1 tbsp cumin powder
  10. 1/4 tsp pepper powder
  11. 3/4-1 tsp sugar
  12. salt to taste
  13. For Tempering:
  14. 2 Bay Leaves
  15. 2-3 Dried Red Chillies Broken
  16. 1 tsp cumin Seeds
  17. For Garnishing and Serving:
  18. 1/2 finely chopped onions
  19. 2-3 green chilles, finely chopped
  20. 1 lemon, ready to be squeezed


  1. Soak the dried green peas in sufficient water to sink them for atleast 5-6 hours or leave it overnight.
  2. 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.
  3. Open the lid after the pressure has reduced. Peel the potato skins and cut them into wedges.
  4. 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.
  5. 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.
  6. Add ginger and garlic puree and saute for a few seconds until the rawness disappears.
  7. 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.
  8. 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.
  9. 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.
  10. 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.)

Reviews (4)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Renu Kumar
Renu Kumar   Jul-01-2017

Superb recipe, just loved eating it.

Ritu Gaur Sharma
Ritu Gaur Sharma   Oct-01-2016

A password link has been sent to your mail. Please check your mail.