Bengali Niramish Ghugni / Yellow Pea Curry
Bengali Niramish Ghugni / Yellow Pea Curry is popular street food from Kolkata.
Servings: 6
Ingredients
- 200 gm Dried Yellow Pea / Vatana
- 1 Potato boiled and cut into cubes
- ¼ cup Coconut, cut into small pieces
- 1 tbsp Turmeric Powder
- 2 tsp Ginger paste
- 1 tsp Ginger finely chopped
- 1 tsp Cumin paste (made from freshly roasted cumin seeds)
- 1 tsp Coriander paste (made from freshly roasted coriander seeds)
- 1 tsp Red Chilli powder
- 1 tsp Green chilli paste
- 3 tsp Bhaja Masala (Roasted Spice blend, See note)
- 2 Bay leaves, 3 Cardamom, 4 Cloves, 1 stick Cinnamon
- Salt to taste
- 2 tbsp Mustard Oil
- ¼ cup Tamarind water
For Ghuni chaat
- 1 Onion, chopped
- 1 Tomato , Chopped
- 1 Cucumber , chopped
- Sweet Tamarind Chutney, as required
- Mint Chutney, as required (optional)
- Freshly chopped cilantro and mint leaves
Instructions
For Making Ghugni
- Soak the dried yellow peas with enough water (filled up to the brim of the container) for overnight or 12 hours.
- Next day, wash and pressure cook the yellow peas with enough water, pinch of salt, chopped ginger, green chilli paste and coconut pieces.The peas should be just cooked, soft and tender, should be whole but not mushy.
- Drain the yellow peas and reserve the liquid.
- In a kadhai or dekchi heat the mustard oil till smoking point. Add bay leaves, cardamoms, cinnamon and cloves. If you want you can add 1 or 2 dry red chilli too.Add the ginger paste with pinch of salt and fry till the rawness of the ginger disappear.
- Next add all the spices including turmeric powder, cumin and coriander paste, red chilli powder. Fry for 3-4 minutes . Once the masala paste is nicely browned, add the boiled and cubed potatoes.Saute it and mix it well.Stir in the tamarind juice.
- Next add the boiled yellow peas - coconut and give everything a nice stir.Add the reserved liquid. Adjust the consistency as per your choice.
- Adjust the salt and other seasonings. Once done (everything comes together in a perfect consistency) sprinkle 2 tbsp bhaja masala (roasted spice blend).
- Ghugni is ready and can be served as it is with luchi, roti or paratha.
To Make Ghugni Chaat
- Pour ladle full portion of ghugni in a bowl. Garnish it with llittle bit of chopped onions, chopped tomatoes, chopped cucumber, a dollop of sweet tamarind chutney, drizzle of lime, bit of mint chutney if using. And serve immediately.
Notes
Bengali Bhaja Masala / Roasted spice blend
Dry roast 1-2 dry red chill, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds and 1/2 teaspoon black pepper. Grind it to fine dust.