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.)