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.

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.

    

Ragda Pattice / Patties (Potato Tikki & Dried Yellow Peas Curry)

          Ragda Patties is the most popular street food snack of Mumbai. It can be termed as an Indian fast food which is found in every street corner food stalls and in restaurants. This chaat item is relished by young and old alike. It is very wholesome and can be termed as a one-pot meal.

          In fact it can be had anytime of the day. I prefer having it for dinner sometimes. Ragda means dried yellow peas cooked in a gravy and patties are potato cutlets or tikkis. They are served along with some chopped onion, tomato, sev, coriander leaves, green chutney and sweet chutney. So check out the step by step pictorial recipe to prepare it.  

Ragda - 

• 1 cup dry Yellow / White Peas, soaked overnight
• pinch of baking soda
• 2 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste 
• 1 tomato, pureed
• 1 tsp. tomato paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 tbsp. coriander leaves, chopped

Patties - 

• 3-4 potatoes, boiled & mashed
• 2 bread slices
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili flakes
• 1/2 tsp. garam masala powder
• 1 tbsp. coriander leaves
• 1 tsp. ginger, grated
• 3 green chilies, chopped
• oil to shallow fry

To Serve -

• green chutney 
• Instant sweet chutney 
• 1 tsp. lime juice (opt)
• 2-3 tbsp. sev
• 2 tbsp. onion, chopped
• 2 tbsp. tomato, chopped
• 1/4 tsp. roasted cumin powder (opt)
• 1/4 tsp. red chili powder (opt)
• 1 tsp. coriander leaves, chopped

          Ragda - Boil the soaked peas in 2 1/2 cups water, turmeric powder and a pinch of baking soda for 2-3 whistles.

          Heat oil in a pan and sauté the onion till light brown. Add the ginger-garlic paste and all the dry spices (except salt) mixed with little water. Fry on low flame till oil separates.

         Add the tomato puree and tomato paste. Continue to fry till dry. Add the boiled peas, salt and 3/4 cup water if required. 

           Cover and simmer till the gravy thickens. Add the coriander leaves and mix well. Keep aside.

          Patties - Soak the bread slices in water for a few seconds and squeeze out the water. In a bowl, add the bread, potatoes and all the ingredients (except oil to shallow fry).

          Knead well and divide into equal portions. Give it a patty shape and refrigerate for 25-30 minutes.

          Heat 1 tbsp. oil on a griddle / tawa and fry the patties few at a time till golden on both sides. Drain on a kitchen towel.

         Now to assemble - on a serving plate, place 2 patties and ladle some ragda over it, followed by the green chutney, sweet chutney, onion, tomatoes, lime juice, sev, cumin powder, red chili powder and coriander leaves.

Green Chutney - 

• 1 cup coriander leaves, chopped
• 1/2 cup mint leaves
• 1-2 green chilies
• 2 garlic cloves
• 1/2" ginger
• 1 tsp. lime juice 
• salt to taste
• 1 tbsp. feta cheese

          

           Grind all the above mentioned ingredients with very little water into a paste. Your green chutney is ready.

Instant sweet chutney - 

• 3 tbsp. ketchup
• 1/2 tsp. tamarind paste
• 1/2 tsp. red chili powder
• 1 tsp. sugar

           Mix together all the above mentioned ingredients along with 1/4 cup water. Your instant sweet chutney is ready.

                     Soak dry yellow / white peas overnight. Pressure cook in 2 & 1/2 cups
                     water for 2-3 whistles along with turmeric powder & baking soda.

                                 Heat oil & sauté onion till light brown.

                    Add ginger-garlic paste & all dry spices (except salt) mixed with little 
                     water to form a paste. Sauté till oil separates.

                                  Add tomato puree & tomato paste. Sauté till dry.

                                 Add boiled peas, salt & 3/4 cup water.

                    Simmer on low flame till gravy slightly reduces. Add coriander leaves
                    & mix well.

                        Add mashed potatoes & all the ingredients & knead into a dough.

                                 Divide into equal portions & give a patty shape.

                                 Shallow fry on a tawa till golden on both sides.

                           Serve ragda & patties, garnished with chopped onion, tomatoes, 
                           coriander leaves, sev, green chutney & sweet chutney

Keema Ghugni (Dried Peas Curry with Mutton Mince - 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 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.

                    Add boiled peas, salt & some extra water if required. Simmer on low
                    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.