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. This is an awesome side dish best enjoyed for a lazy weekend breakfast. So check out the step by step pictorial recipe to prepare it.

• 1 cup dried peas, soaked in water overnight
• 250 gms. mutton with 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 & 1/2 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, paratha, rice or any Indian bread.

                   

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

                                Add onion & fry till light brown.

                    Add ginger-garlic paste & all dry spices mixed with 1/4 cup water. Fry
                     till oil separates. 

                                  Add tomatoes. Cook till it is mashed.

                    Add boiled peas & mutton. Cover & simmer for 4-5 min. Adjust water 
                    accordingly.

                      When done, add ghee & garnish with coriander leaves & chopped onion. 

                                   Serve with poori, paratha, rice or any Indian bread.