Ghugni
Ghugni is the famous street food of West Bengal , traditionally served with Poor/Luchii or as an evening snack with tea.
Equipment
- Saucepan
- Ladle
Ingredients
- 2 cups or 400 gm white peas
- 2 onion chopped
- 1/4 cup ginger garlic paste
- 3 tomatoes pureed
- 2-3 dry whole red chilies
- 1 cinnamon stick
- 2-3 bay leaf
- 1/4 cup mustard oil
- 4 cups water or as required
- 2 potatoes cut in cubes
Spices and Salt
- 2 teaspoon cumin seeds powder
- 2 teaspoon coriander powder
- 2 teaspoon red chili powder
- 1 teaspoon turmeric powder
- salt to taste
To serve
- few coriander leaves chopped
- onion chopped
- few ginger juliennes
- lemon juice
Instructions
- Soak dry peas in enough water for 10 hours or overnight.
- Boil the soaked peas in a saucepan with a pinch of salt for at least 30-35 minutes or until soft.
- Heat mustard oil in a pan or wok, add potatoes. Fry the potatoes for 7-8 minutes.
- Remove the potatoes from the oil and keep them aside.
- Into the same pan add panch phoran and let them splutter.
- Now add dry red chili, bay leaves, cinnamon, and sauté.
- Add onions and ginger-garlic paste and cook until onions are soft.
- Now add tomato puree and the spices powder along with salt.
- Cook until tomatoes are cooked properly and oil separates from them. Add the fried potatoes in it and mix well.
- Add cooked dry peas along with any water left with it and cook for 10-12 minutes till you get a perfect consistency.
- Garnish with coriander leaves, onions, ginger juliennes.
- Enjoy as snack or Serve hot with rice or poor or luchi.
Video
Notes
- Make sure to soak the white peas to ensure proper cooking.
- For better results use mustard oil to cook.
- Adjust the spices as per your taste.
- You may skip adding potatoes.
Nutrition
Serving: 2bowlCalories: 366kcalCarbohydrates: 48.6gProtein: 11.4gFat: 14.5gSaturated Fat: 1.8gSodium: 363mgPotassium: 569mgFiber: 13.9gSugar: 5.9gCalcium: 76mgIron: 4mg
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!