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 chapatis. Another best option among all is to carry this delicious side dish on long journeys or picnics along with pooris. They are carefully packed in sealed containers along with some chopped onion, green chilies and lime wedges to be devoured later.
Today I made a non-veg. version of it by adding some mutton mince which I relished with triangular shallow fried parathas for breakfast. Even lean meat like chicken mince can be substituted. This recipe can also be termed as Mangsho Ghugni where it is cooked with small mutton cubes instead of keema. To conclude, this is an awesome side dish which has to be enjoyed to believe. So check out the step by step pictorial recipe to prepare it.
- 1 cup dried yellow peas, soaked overnight
- 200 gms. mutton mince, washed and drained
- 1 potato, cubed
- 2 dry red chilies
- 1 tsp. cumin seeds + 1/2 tsp. cumin seeds
- 2-3 tbsp. mustard oil
- 2 bay leaves
- 1" cinnamon stick
- 2 green cardamoms
- 4-5 cloves
- 1-2 onions, chopped
- 1 tsp. ginger-garlic paste
- 1 tsp. tomato paste
- 1 tsp. turmeric powder
- 1 tbsp. roasted coriander-cumin powder
- 1 tsp. garam masala powder
- 1 tsp. red chili powder
- salt to taste
- 1 tsp. ghee
- 1 tbsp. coriander leaves, chopped
Dry roast the dry red chilies and 1 tsp. cumin seeds for a few seconds. Cool and grind to a powder. Keep aside. Boil the peas in 2 cups water for 3-4 whistles.
Heat oil in a pan and fry the potatoes till light brown. Drain and keep aside. Temper the same oil with bay leaves, cinnamon, cardamoms, cloves and 1/2 tsp. cumin seeds. Allow it to crackle.
Add the onion and fry till light brown. Now add the ginger-garlic paste, tomato paste and all the dry spices (except salt), mixed with some water. Saute till oil separates.
Add the mutton mince and fry on a low flame till dry. Add the boiled peas, salt and the fried potatoes. Add more water if required.
Simmer for 5-7 minutes. When done, add ghee, mix well and garnish with coriander leaves and a sprinkle of the roasted spice powder. Serve along with some lime wedges and green chilies.
Dry roast cumin seeds & dry red chilies.
When cool, grind them to a fine powder. Keep aside.
Heat oil & sauté potatoes till light brown. Keep aside.
Make a paste of ginger-garlic paste, tomato paste & all dry spices (except
salt). Keep aside.
Temper oil with cumin seeds, bay leaves, cinnamon, cardamoms & cloves.
Add onion & sauté till light brown.
Add masala paste & sauté on low flame till oil separates.
Add keema & fry on low flame till dry.
flame till gravy thickens a bit.
Garnish with coriander leaves & a sprinkle of roasted spice powder.
Serve with some chopped onion, green chilies & lime wedges.
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