Ghugni/Dried Yellow Peas Curry

Ghugni always brings out a lot of memories, when in school it was my daily treat. The Ghugni wala used to come with a large deep bottomed pan/Dekchi full with this yellow heaven every day in our school. The other kinds of stuff what he kept along with Ghugni was a bunch of Shalpata, disposable spoons, a spcl. masala jar, a pot full of tamarind water and a plate of chopped green chillies & onions. When the bell rang for tiffin time we hurriedly rush to him for our regular portion of Ghugni. He used to sit on the school floor, and a well-knitted crowd gathered every day around him. The price was 50 paise for a half plate and 1 rupee for a full plate of Ghugni. And he left with an empty pan daily, that too got clear within 15 minutes only. The balancing act of having Ghugni from a single piece of Shalpata with a squarish spoon made from the Shalpata itself was a challenge that too equally enjoyed along with the food. Those were golden days.

Nevertheless to say it’s a popular street food of Kolkata and Bengal. During the Durga Puja days, one can find at least one Ghugni stall among many other food stalls. And that’s a tradition, without this food hoping is incomplete.

Back home, my mother used to cook this pretty often. I’ve learned this from her and it’s a staple in our home. This can be served with luchi, paratha, roti or of course, can be devoured alone at any time. 🙂 As it’s a very popular food, so, the recipe varies a little bit from home to home. I’m sharing my version here.

Ghugni
Ghugni

Ghugni/Dried Yellow Peas Curry

  • Ghugni motor/Yellow dried peas- 1½ cups
  • Potato medium sized- 2
  • Onion medium sized- 2 (thinly sliced)
  • Tomato medium sized- 2 (chopped)
  • Turmeric powder- ½ tsp
  • Cumin powder- 1 tbsp
  • Garlic paste- ¾ tsp
  • Ginger paste- 1 tbsp
  • Sugar- 1 tsp
  • Salt
  • Mustard oil- ½ cup
  • Garam masala powder- ¼ tsp
  • Black pepper powder- ½ tsp
  • Few slit green chillies
  • Lemon- 1

For tempering

  • Bay leaf- 2
  • Whole dry red chili- 2 (broken)
  • Cumin seeds- ½ tsp

Method

Soak Ghugni motor/yellow dried peas in a generous amount of water for 5-6 hours. Now add soaked yellow peas in a cooker. Pressure cook with enough water (water level should be 2″ high from the yellow peas). Check after 4-5 whistles. You need to cook the yellow peas with grains visible mostly and little mushy at the same time. So, adjust the whistles accordingly. Open the lid after pressure has reduced.

Boiled yellow peas
Boiled yellow peas

Peel the potatoes and cut lengthwise. Then cut each half lengthwise again, and cut the wedges into cubes. Wash well and keep aside.

how to cut Potato for Ghugni
How to cut potato for Ghugni

Heat oil in a deep frying pan/kadai. Add cubed potatoes, fry over medium heat until golden in color. Remove and keep aside. Now add the ingredients mentioned ‘for tempering’, sauté for a few seconds. Add sliced onions, fry over medium heat until light brown in color. Next to add garlic paste, mix and sauté for few seconds. Add chopped tomatoes, ginger paste, turmeric powder, cumin powder, and salt. Mix and fry over medium heat until the masala starts leaving oil. Add boiled yellow peas, potatoes and green chilies into this. Mix well and cook for 10 minutes over medium heat. Keep stirring in between to prevent burning from the bottom of the pan. Now add ¾ cup of water into this. Mix well and cook over low heat until the potatoes are done. Keep stirring in between. Check salt, add sugar, black pepper powder, garam masala powder. Mix well and cook for 2 minutes more. Remove from heat.

Serve hot. While serving garnish with chopped green chilies & onion, followed by a generous drizzle of lemon juice or tamarind water on top. Enjoy!

Note:

  • The street vendors in Kolkata don’t use black pepper powder in Ghugni, they use red chili powder. This is my personalized addition to Ghugni, as I avoid red chili powder for health issues. If you are using red chili powder add it while adding other spices with tomatoes, as I’ve mentioned in the method.
  • Drizzle tamarind water on top for the authentic street like taste.
  • The consistency of Ghugni should be moderately thick, so, adjust water accordingly at the time of cooking.
  • My Mom used to add small & thin fried coconut cubes into this, that goes very well with Ghugni. If you want to add, check this post to know how.

Ghugni/Dried Yellow Peas Curry

Ghugni is a popular street food of Kolkata and Bengal. Made with dried yellow peas, potatoes, and other spices this curried snack is a favourite of many.

Cuisine Indian
Keyword curry, gluten-free
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Author Chandrima

Ingredients

  • cups Ghugni motor/Yellow dried peas
  • 2 Potato (medium sized)
  • 2 Onion thinly sliced (medium sized)
  • 2 Tomato chopped (medium sized)
  • 1/2 tsp Turmeric powder
  • 1 tbsp Cumin powder
  • 3/4 tsp Garlic paste
  • 1 tbsp Ginger paste
  • 1 tsp Sugar
  • Salt
  • 1/2 cup Mustard oil
  • 1/4 tsp Garam masala powder
  • 1/2 tsp Black pepper powder
  • Green chillies A few (slitted)
  • 1 Lemon

For tempering

  • 2 Bay leaf
  • 2 Whole dry red chili (break into halves)
  • 1/2 tsp Cumin seeds

Instructions

  1. Soak Ghugni motor/yellow dried peas in a generous amount of water for 5-6 hours. Now add soaked yellow peas in a cooker. Pressure cook with enough water (water level should be 2″ high from the yellow peas). Check after 4-5 whistles. You need to cook the yellow peas with grains visible mostly and little mushy at the same time. So, adjust the whistles accordingly. Open the lid after pressure has reduced.

  2. Peel the potatoes and cut lengthwise. Then cut each half lengthwise again, and cut the wedges into cubes. Wash well and keep aside.

  3. Heat oil in a deep frying pan/kadai. Add cubed potatoes, fry over medium heat until golden in color. Remove and keep aside. Now add the ingredients mentioned ‘for tempering’, sauté for a few seconds. Add sliced onions, fry over medium heat until light brown in color. Next to add garlic paste, mix and sauté for few seconds. Add chopped tomatoes, ginger paste, turmeric powder, cumin powder, and salt. Mix and fry over medium heat until the masala starts leaving oil. Add boiled yellow peas, potatoes and green chilies into this. Mix well and cook for 10 minutes over medium heat. Keep stirring in between to prevent burning from the bottom of the pan. Now add ¾ cup of water into this. Mix well and cook over low heat until the potatoes are done. Keep stirring in between. Check salt, add sugar, black pepper powder, garam masala powder. Mix well and cook for 2 minutes more. Remove from heat.

  4. Serve hot. While serving garnish with chopped green chilies & onion, followed by a generous drizzle of lemon juice or tamarind water on top. Enjoy!

Recipe Notes

The street vendors in Kolkata don’t use black pepper powder in Ghugni, they use red chili powder. This is my personalized addition to Ghugni, as I avoid red chili powder for health issues. If you are using red chili powder add it while adding other spices with tomatoes, as I’ve mentioned in the method.
Drizzle tamarind water on top for the authentic street like taste.
The consistency of Ghugni should be moderately thick, so, adjust water accordingly at the time of cooking.
My Mom used to add small & thin fried coconut cubes into this, that goes very well with Ghugni. If you want to add, check this post to know how.

 

Ghugni
Ghugni
Ghugni
Ghugni
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3 Comments

  1. It looks so yumm and tempting..Being an oriya it’s what i have enjoyed a lot in school days..Lovely pics

     
  2. Pingback: Top 20 Indian Snacks and Appetizer Recipes

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