Ghugni in Spicy South Indian Flavour

 

           Ghugni is a very popular and a common breakfast menu in most Bengali household. Made of soaked dried white peas, it is typically relished with hot poori, especially on weekends. It is also enjoyed as an evening tea-time snack and is a street food, served in a chaat form in many parts of Eastern India. 

          However, I gave a twist to this classic Ghugni, by adding some sambar powder for a spicy South Indian flavor. It turned out just amazing. Another great option is to carry this quintessential dish on picnics or during train journeys. So dish out this colorful stir fry in a new avatar and enjoy. Do check out the step by step pictorial recipe to prepare this amazing dish. 

• 1 cup dried white peas, soaked overnight
• 2 tbsp. oil
• 1 dry red chili, broken
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 onion, sliced
• 1 tsp. garlic, grated
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 2-3 tsp. sambar powder
• 1 tsp. lime juice
• 2 tbsp. coriander leaves, chopped

          Pressure cook the soaked dry peas in enough water for 4-5 whistles or till soft. Drain and keep aside. (the stock can be used later).

          Heat oil in a pan / wok and temper with dry red chili, mustard seeds and asafoetida. 

          After it stops spluttering, add the onion, ginger, garlic, green chilies and curry leaves. Sauté till light brown. 

          Add the drained peas, 1/4 cup stock and all the dry spices. Mix everything well and cook for 2 minutes. 

          When done, switch off the flame and add the lime juice. 

          Garnish with chopped coriander leaves and serve as a snack with sliced onion, green chilies and a dash of lime. 

          It can also be relished as a side dish with poori, chapatti or paratha. 

  Pressure cook the soaked dry peas in enough water for 4-5 whistles or 

till soft. Drain & keep aside. (the stock can be used later).

                     Heat oil in a pan & temper with dry red chili, mustard seeds & asafoetida. 

                      Add the onion, ginger, garlic, green chilies & curry leaves. Sauté till 

                      light brown. 

                       Add drained peas, 1/4 cup stock & all dry spices. Cook for 2 minutes. 

                                  When done, switch off the flame and add the lime juice. 

                                  Garnish with chopped coriander leaves.

                           Serve as a snack with sliced onion, green chilies & a dash of lime. 

Ghugni Chaat (Kolkata Street Food)

 

           Chaat is a favourite Indian street food enjoyed by all, young and old alike. They are yummy, light on the stomach and extremely tongue tingling. Today I would like to share a delicious GHUGNI CHAAT which is a very popular Kolkata street food. So all Chaat lovers will definitely enjoy this traditional Bong recipe.

          Ghugni typically refers to Dried Peas Curry, which is a very common weekend breakfast menu in most Bengali homes. It is served with hot luchi / poori, especially during weekends. So you can turn any leftover ghugni into this mouth watering chaat, complete with all the toppings, that includes a drizzle of some kasundi too. Do check out the step by step pictorial recipe to prepare this yummy comfort food.

      Ghugni - 

• 1 cup dried peas, soaked overnight
• 3 tbsp. mustard oil
• 1 potato, cubed
• 1 tomato, chopped
• 1 tsp. cumin seeds 
• 2 bay leaves
• 1 onion, sliced
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• 2 green chilies, slit
• 1 tsp. ghee

Toppings - 

• 1 onion, chopped
• 1 tomato, chopped
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• kasundi (mustard sauce) as required
• green chutney as required
• sweet tamarind chutney as required

          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 and cumin seeds. Sauté for a few seconds. 

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

         Then add the chopped tomatoes and cook till it is mashed. Add the boiled peas, fried potatoes and green chilies. Add more water if required.

          Simmer on a low flame till the potatoes are cooked. When done, switch off the flame and add the ghee. Garnish with all the toppings and enjoy.

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

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

                                  Add the onion and fry till light brown. 

                         Add ginger-garlic paste & all the dry spices mixed with some water. 

                         Sauté till the oil separates.

                                  Add the chopped tomatoes and cook till it is mashed. 

                        Add the boiled peas, fried potatoes & green chilies. Adjust the water. 

                        Simmer on a low flame till the potatoes are cooked. 

                                  When done, switch off the flame and add the ghee. 

                                 Garnish with all the toppings and enjoy.

           

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.

Ghugni (Dried Peas Curry)

         This is a very popular and a common breakfast menu in most Bengali household, especially  on weekends. It is also enjoyed as an evening tea-time snack and is a street food found in many parts of Eastern India. It can be relished as a chaat or with hot poori / paratha. Serve it along with some onion rings, green chilies and lemon wedges for a nice comfort meal. So do give it a try by checking the step by step pictorial recipe to prepare this version of mine.

          Ghugni is basically soaked dried peas that is cooked into a gravy, with or without onion and served along with hot luchi (poori). For a non-veg. version it is sometimes cooked with mutton keema or mutton with bones. It tastes just divine.

          Even lean meat like chicken mince can be substituted. To conclude, this is an awesome side dish which has to be enjoyed to believe. 

          Another great option is to carry this quintessential dish on picnics or during train journeys. It is equally enjoyed by young and old alike. They are carefully packed in sealed containers along with some chopped onion, green chilies and lime wedges to be devoured later. 

• 1 cup dry green/white peas, soaked overnight
• 1 medium potato. cubed
• 3 tbsp. mustard oil
• 1" cinnamon stick
• 2-3 green cardamom
• -5 cloves
• 2 bay leaves
• 1 tsp. cumin seeds 
• 1-2 onions, chopped
• 1 tsp. ginger-garlic paste 
• 1 tsp. tomato paste / 1 tomato, pureed
• salt to taste 
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• 2 green chilies
• 1 tsp. ghee
• coriander leaves to garnish (opt)

          Pressure cook the soaked peas in 2 cups of water for 4-5 whistles or till soft. Keep aside. In a small bowl, mix together ginger-garlic paste, tomato paste and all the dry spices (except garam masala powder) and some water. Keep it aside. 

          Heat oil in a pan and fry the potatoes till light brown. Keep aside. Temper the same oil with cumin seeds, cinnamon, cardamom, cloves and bay leaves. Sauté for a few seconds.

          Add the onions and stir fry till light brown. Now add the spice paste and sauté till the oil separates.

          Then add the boiled peas and the fried potatoes. Add green chilies and some more water if required. 

          Cover and cook till the potatoes are soft. When done, add the garam masala powder and ghee. Give it a stir and switch off the flame. Garnish with coriander leaves and serve hot with Poori or paratha.

                                  Heat oil & fry potatoes till light brown. Keep aside. 

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

                                 Add onions & stir fry till light brown. 

                                 Add spice paste & sauté till oil separates.

                                 Then add boiled peas & fried potatoes. 

                    Add green chilies & some more water if required. Cover & cook till the
                    potatoes are soft. 

                                 When done, add garam masala powder & ghee. 

                          Garnish with coriander leaves & serve hot with Poori or paratha.