Keema Ghugni (Dried Peas Curry with Mutton Mince - Bong style)

 

           Keema Ghugni, prepared with some mutton mince, is a non-veg. version of the classic Ghugni recipe, Ghugni typically refers to Dried Yellow Peas Curry, which is a very common weekend breakfast menu in most of the Bengali homes. It is a favorite snack too, found in all street corners.

           Any leftover ghugni can be enjoyed as a chaat, a la street food style. It goes best with hot luchi (poori) for a nice comfot meal. You may also relish with parathas, chapattis or steamed rice. So check out the step by step pictorial recipe to prepare this wholesome and yummy regional breakfast / snack.

           Ghugni, both veg. and non-veg. version is also popular in other Eastern & North Eastern states of India and Bangladesh too.

          Mutton can be substituted with lean meat like chicken mince. This recipe can also be cooked with small mutton cubes instead of keema called Mangshor Ghugni. 

          There is also the Niramish Ghugni, the veg. version, cooked with or without onion & garlic. Bhaja Masala, a dry spice mix can also be sprinkled on the finished product if you wish.

          This yummy snack is ideal to carry on long journeys or picnics along with luchi. Pack them in sealed containers along with some chopped onion, green chilies and lime wedges to be devoured later. To conclude, this is an awesome side dish which has to be enjoyed to believe.

• 1 cup dried yellow peas, soaked overnight
• 400 gms. mutton mince, washed and drained
• 3 tbsp. mustard oil
• 1 potato, cubed
• 1 tsp. cumin seeds 
• 2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4-5 cloves
• 1 onion, sliced
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• salt to taste
• 2 green chilies
• 1 tsp. ghee 
• 1 tbsp. coriander leaves, chopped 

           Boil the peas in 2 cups water for 4-5 whistles or till soft, but not too mushy. Keep aside. 

          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 cumin seeds. Sauté for a few seconds. 

          Add the onion and fry till light brown. Now add the ginger-garlic paste, tomato paste and all the dry spices mixed with some water. Sauté till oil separates.

          Add the mutton mince and fry on a low flame till dry. Add the boiled peas, green chilies and the fried potatoes. Add more water if required. 

          Simmer for 5-7 minutes. When done, add ghee and mix well. Garnish with coriander leaves and serve with any type of Indian bread, pulao or steamed rice.

                     Heat oil in a pan & fry the potatoes till light brown. Drain & keep aside. 

                   Temper the same oil with bay leaves, cinnamon, cardamoms, cloves & cumin                                     seeds. Sauté for a few seconds. 

                                 Add the onion and fry till light brown. 

                     Add ginger-garlic paste, tomato paste & all the dry spices mixed with some                                       water. Sauté till oil separates.

                                  Add the mutton mince and fry on a low flame till dry. 

                   Add boiled peas, green chilies & fried potatoes. Add more water if required. 

                   Simmer for 5-7 minutes. 

                                 When done, add ghee and mix well. 

                                  Garnish with coriander leaves. 

                                 Serve with any type of Indian bread, pulao or steamed rice.