Ghugni, a classic Bengali street food, is a delectable and hearty dish made from white peas, simmered with aromatic spices, and topped with fresh garnishes. This vibrant dish offers a perfect blend of flavors and textures, making it an irresistible treat for any meal
Ingredients
- 1 cup dried white peas, soaked overnight
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 large onion, finely chopped
- 2 green chilies, slit lengthwise
- 1 tablespoon ginger-garlic paste
- 1 large tomato, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 1 tablespoon tamarind paste
- 2 tablespoons jaggery, grated (or brown sugar)
- Fresh coriander leaves, chopped (for garnish)
- 1 lemon, cut into wedges (for garnish)
- 1 tablespoon chopped onions (for garnish)
- 1 tablespoon chopped tomatoes (for garnish)
- 1 tablespoon chopped green chilies (for garnish)
- 1 tablespoon chopped coriander leaves (for garnish)
- 1 tablespoon bhujiya or sev (optional, for garnish)
Steps
Preparation of Peas: Begin by rinsing the soaked white peas thoroughly under cold water. Drain and set aside. In a pressure cooker, add the peas along with enough water to cover them. Cook on medium heat for about 2-3 whistles, or until the peas are tender. Once done, release the pressure and set the peas aside.
Tempering the Spices: In a large pan, heat the oil over medium heat. Add the cumin seeds and bay leaf, allowing them to sizzle for a few seconds. Add the finely chopped onions and green chilies. Sauté until the onions turn golden brown.
Creating the Masala Base: Stir in the ginger-garlic paste and cook until the raw smell disappears. Add the finely chopped tomatoes and cook until they turn soft and the oil starts to separate from the mixture. Incorporate the turmeric powder, cumin powder, coriander powder, garam masala, and red chili powder. Cook the masala base for a few minutes, stirring frequently.
Combining the Peas with Masala: Add the cooked peas to the masala mixture, and stir well to combine. Add salt to taste and mix thoroughly. Pour in the tamarind paste and grated jaggery, and stir until the flavors meld together. Let it simmer for about 5-7 minutes, allowing the peas to absorb the flavors of the spices.
Final Touches: Garnish the Ghugni with chopped onions, tomatoes, green chilies, and coriander leaves. Serve hot with a squeeze of lemon juice and a sprinkling of bhujiya or sev if desired.
Tips For Variation
- For a Spicier Kick: Increase the quantity of green chilies or add a pinch of red chili flakes.
- Vegetable Addition: Incorporate diced potatoes or peas to make it heartier.
- Tangy Twist: Experiment with different types of tamarind paste or add a dash of lemon juice for extra tanginess.
- Sweetness Level: Adjust the amount of jaggery or brown sugar according to your taste preferences.
- Garnish Options: Use pomegranate seeds or chopped raw mangoes for a unique twist on traditional garnishes.
Macros (assuming 4 servings)
- Calories: 220 kcal
- Protein: 10g
- Carbohydrates: 35g
- Fat: 6g
- Fiber: 8g
Frequently Asked Questions
- Can I use canned white peas instead of dried?
- Yes, you can use canned white peas. Just rinse them thoroughly and reduce the cooking time, as they are already cooked.
- How can I make Ghugni less spicy?
- Reduce the amount of green chilies and red chili powder in the recipe. You can also remove the seeds from the chilies for a milder flavor.
- Can I prepare Ghugni in advance?
- Yes, Ghugni can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
- What can I serve with Ghugni?
- Ghugni pairs well with puris, parathas, or even as a topping for rice. It can also be enjoyed as a standalone snack.
Delicious Ghugni Recipe: A Bengali Street Food
Ingredients
- 1 cup dried white peas soaked overnight
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 large onion finely chopped
- 2 green chilies slit lengthwise
- 1 tablespoon ginger-garlic paste
- 1 large tomato finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ teaspoon red chili powder adjust to taste
- Salt to taste
- 1 tablespoon tamarind paste
- 2 tablespoons jaggery grated (or brown sugar)
- Fresh coriander leaves chopped (for garnish)
- 1 lemon cut into wedges (for garnish)
- 1 tablespoon chopped onions for garnish
- 1 tablespoon chopped tomatoes for garnish
- 1 tablespoon chopped green chilies for garnish
- 1 tablespoon chopped coriander leaves for garnish
- 1 tablespoon bhujiya or sev optional, for garnish
Instructions
- Preparation of Peas: Begin by rinsing the soaked white peas thoroughly under cold water. Drain and set aside. In a pressure cooker, add the peas along with enough water to cover them. Cook on medium heat for about 2-3 whistles, or until the peas are tender. Once done, release the pressure and set the peas aside.
- Tempering the Spices: In a large pan, heat the oil over medium heat. Add the cumin seeds and bay leaf, allowing them to sizzle for a few seconds. Add the finely chopped onions and green chilies. Sauté until the onions turn golden brown.
- Creating the Masala Base: Stir in the ginger-garlic paste and cook until the raw smell disappears. Add the finely chopped tomatoes and cook until they turn soft and the oil starts to separate from the mixture. Incorporate the turmeric powder, cumin powder, coriander powder, garam masala, and red chili powder. Cook the masala base for a few minutes, stirring frequently.
- Combining the Peas with Masala: Add the cooked peas to the masala mixture, and stir well to combine. Add salt to taste and mix thoroughly. Pour in the tamarind paste and grated jaggery, and stir until the flavors meld together. Let it simmer for about 5-7 minutes, allowing the peas to absorb the flavors of the spices.
- Final Touches: Garnish the Ghugni with chopped onions, tomatoes, green chilies, and coriander leaves. Serve hot with a squeeze of lemon juice and a sprinkling of bhujiya or sev if desired.