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Friday, 7 October 2016

Mangsher Ghugni (Dried Peas Curry with Mutton - Bengali Style)


           Ghugni or Dried Yellow Peas Curry is a very common weekend breakfast menu in most of the Bengali homes and a great favourite too. They are relished with hot luchi (poori), parathas or chapattis, and are generally accompanied with some chopped onion, green chilies and lime wedges.

          Today I made a non-veg. version of it by adding some boiled mutton cubes. To conclude, this is an awesome side dish best enjoyed for a lazy weekend breakfast. Please check below a step by step method with pictures to prepare it.





  • 1 cup dried peas, soaked in water overnight
  • 250 gms. mutton bones, cubed
  • 2 tbsp. mustard oil
  • 1-2 bay leaves
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1 tsp. cumin seeds
  • 1 onion, chopped
  • 1 tbsp. ginger-garlic paste
  • 1/2 tsp. turmeric powder
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1 tsp. garam masala powder
  • salt to taste
  • 1 tomato, chopped
  • 1 tsp. ghee
  • chopped coriander leaves & chopped onion to garnish







          Pressure cook the drained peas in 1 1/2 cups water for 10 minutes on a low flame after the first whistle. Keep aside.

          Pressure cook the mutton too in 1 12 cups water for 20 minutes on a low flame after the first whistle and keep aside.

          Heat oil in a pan and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds and add the onion. Fry till light brown.

          Now add the ginger-garlic paste and all the dry spies mixed with 1/4 cup water. Fry till the oil separates and then add the tomatoes. Cook till it is mashed.

          Add the boiled peas and mutton. Cover and simmer for 4-5 minutes. Adjust water according to the gravy desired.

          When done, add ghee and garnish with chopped coriander leaves and chopped onion. Serve with poori or paratha.

          



                     Pressure cook the drained peas in 1 1/2 cups water for 10 minutes on a 
                     low flame after the first whistle. Keep aside. Pressure cook the mutton 
                     too in 1 12 cups water for 20 minutes on a low flame after the first whistle
                    and keep aside.



                     Heat oil in a pan and temper with bay leaves, cinnamon, cardamoms,
                     cloves and cumin seeds. Saute for a few seconds.



                               Add the onion and fry till light brown.



                     Now add the ginger-garlic paste and all the dry spies mixed with 1/4 cup 
                     water. Fry till the oil separates. 




                               Then add the tomatoes. Cook till it is mashed.



                   Add the boiled peas and mutton. Cover and simmer for 4-5 minutes. Adjust
                   water according to the gravy desired.




                      When done, add ghee and garnish with chopped coriander leaves and 
                      chopped onion. Serve with poori or paratha.

          







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