Ghugni. Ghugni is one of the most beloved of Bengali snacks. It is a dish of curried whole-yellow peas or motor (matar) dal. A good ghugni is one in which the motor dal is well-cooked, but remains whole.
Ghugni is an evening snack, native to the Indian subcontinent, especially popular in Eastern India (Indian States of Bihar, Jharkhand, Odisha, West Bengal), Northeast India (Indian states of Assam and Tripura), and in parts of the nation of Bangladesh.
Black gram (kala chana), dried yellow peas, or dried white peas are cooked with gravy in the traditional eastern Indian style.
Matar Ghugni is a popular Bengali street food that is an ideal evening snack.
You can cook Ghugni using 15 ingredients and 5 steps. Here is how you cook it.
Ingredients of Ghugni
- Prepare 250 gm of yellow peas.
- You need 2 of onion thinly sliced.
- Prepare 2 tbsp of ginger- garlic paste.
- You need 1 of tomato finely chopped.
- Prepare 1 tsp of jeera whole.
- Prepare 1 of bay leaf.
- Prepare 1 tsp of turmeric powder.
- You need 1 tsp of coriander.
- Prepare 1 tsp of cumin powder.
- It's 1 tsp of red chilli powder.
- Prepare 1-2 of green chilli chopped.
- Prepare 1 tsp of garam masala powder.
- It's 2-3 tbsp of oil.
- You need 1-2 tbsp of coriander leaf chopped.
- You need 1 tbsp of tamarind paste.
The Ghugni is made from dried white peas and spiced up with a special masala called moodi. Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. Ghugni or Ghoognee is a very very popular snack in Bengal and in parts of Bihar and Orissa. It is made with dried white peas and cooked with myriad spices including Bhaja Masla.
Ghugni step by step
- Soak the yellow peas overnight and pressure cook for 1-2 whistle..
- Heat oil in a pan. Add bay leaf and whole jeera. Fry till fragrant. Add onion fry till translucent. Add ginger- garlic paste, fry till the raw smell gone..
- Add all dry spices and fry for few secs. Add tomato, fry till they are soft..
- Add boiled yellow peas. Cook till oil separates. Add salt to taste. Add little water. Cover and cook for sometime. Add garam masala powder, chopped green chilli and coriander leaves. Add tamarind paste..
- Serve with Paratha or bread.
While the Northern India has its Chhole, Bengal has its Ghugni. But as a child growing up in a Bengali home, I never liked Ghugni much. ghugni recipe with step by step photos - delicious spiced curry made with black or brown chickpeas. this kala chana ghugni recipe comes from the bihari cuisine. ghugni is a popular dish in assam, bengal, odisha, bihar and UP. ghugni can also be made with white chickpeas as well as dried peas. Ghugni or dried yellow peas curry, is a very popular street food from Kolkata. Also, it is a staple breakfast recipe in Bengali homes. If you love a tangy, spicy snack then this one is just for you.
