Mangsher Ghugni/Dried Yellow Peas Curry with Mutton Keema

Mangsher Ghugni is the non-vegetarian version of popular street food Ghugni. The taste is more delicious here, of course for using mutton into this. Many street side ghugni sellers keep these two versions of Ghugni (veg & non-veg). But at the same time, non-veg one is not easily available always;  you’ve to find out for it. Here in Delhi, I tasted it once from a Ghugni seller at Chittaranjan Park’s market no. 1. It was very ordinary in taste. To make Mangsher Ghugni delicious you need to invest some time, this dish requires some patience, slow cooking and not to forget hungry tummies. 😀

It’s a very popular food, so the recipes may vary little bit from home to home. I’m sharing my version here. And it’s amazingly good, do try and let me know about your experience.

Mangsher Ghugni
Mangsher Ghugni

Mangsher Ghugni/Dried Yellow Peas Curry with Mutton Keema

  • Ghugni motor/Yellow dried peas- 250g
  • Mutton Keema- 250g
  • Potato large sized- 1
  • Onion medium sized- 3 (thinly sliced)
  • Tomato medium sized- 2 (chopped)
  • Turmeric powder- ½ tsp
  • Cumin powder- 2 tsp
  • Coriander powder- 1 tsp
  • Kashmiri mirch powder
  • Black pepper powder- ½ tsp
  • Garlic paste- 1 tbsp
  • Ginger paste- 1 ½ tbsp
  • Sugar- 1 tbsp
  • Salt
  • Mustard oil- ½ cup
  • Garam masala powder- ½ tsp
  • Roasted cumin seeds powder- ½ tsp (Dry fry the cumin seeds on medium flame, until a bit darker in color. Be careful, don’t let them burn. Grind until fine using a mixer/grinder.)
  • Few slit green chilies
  • 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 generous amount of water for 5-6 hours. Wash well under running water. 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. Take out the boiled yellow peas in a bowl, keep aside.

Boiled yellow peas
Boiled yellow peas

In the same cooker add mutton keema, black pepper powder and 1/2 tsp salt. Adjust water to level the mutton. Close the cooker lid and take off the flame after 4 whistles. Open the lid after the pressure has reduced.

Mutton Keema- Raw above and below after boiling
Mutton Keema- Raw above and below after boiling

Peel the potato 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 on medium flame until golden in color. Remove and keep aside. Now add the ingredients mentioned ‘for tempering’, sauté for few seconds. Add sliced onions, fry on medium flame 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 on medium flame until the masala starts leaving oil. Add boiled keema along with the stock, mix well. Cover and let it be cooked on medium flame for 5-6 minutes.

let the keema cooked on medium flame for 5-6 minutes.
Let the keema cooked on medium flame for 5-6 minutes.

Add boiled yellow peas, potatoes and green chillies into this. Mix well and cook for 10 minutes on medium flame.

Add boiled yellow peas and cook further
Add boiled yellow peas and cook further

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 on low flame until the potatoes are done. Keep stirring in between. Check salt; add sugar, garam masala powder and roasted cumin seeds powder. Mix well and cook for 2 minutes more. Remove from heat.

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

Note:

  • This can be served with luchi/deep fried unleavened bread, paratha, roti.
  • Use tamarind water for drizzling on top for the authentic street like taste.
  • The consistency of Ghugni should be moderately thick, not very thick. So adjust water accordingly at the time of cooking.
Mangshor Ghugni/Dried Yellow Peas Curry with Mutton Keema
Serves 6
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Ingredients
  1. Ghugni motor/Yellow dried peas- 250g
  2. Mutton Keema- 250g
  3. Potato large sized- 1
  4. Onion medium sized- 3 (thinly sliced)
  5. Tomato medium sized- 2 (chopped)
  6. Turmeric powder- ½ tsp
  7. Cumin powder- 2 tsp
  8. Coriander powder- 1 tsp
  9. Kashmiri mirch powder
  10. Black pepper powder- ½ tsp
  11. Garlic paste- 1 tbsp
  12. Ginger paste- 1 ½ tbsp
  13. Sugar- 1 tbsp
  14. Salt
  15. Mustard oil- ½ cup
  16. Garam masala powder- ½ tsp
  17. Roasted cumin seeds powder- ½ tsp (Dry fry the cumin seeds on medium flame, until a bit darker in color. Be careful, don’t let them burn. Grind until fine using a mixer/grinder.)
  18. Few slit green chilies
  19. Lemon- 1
  20. For tempering
  21. Bay leaf- 2
  22. Whole dry red chili- 2 (broken)
  23. Cumin seeds- ½ tsp
Instructions
  1. Soak Ghugni motor/yellow dried peas in generous amount of water for 5-6 hours. Wash well under running water. 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. Take out the boiled yellow peas in a bowl, keep aside.
  2. In the same cooker add mutton keema, black pepper powder and 1/2 tsp salt. Adjust water to level the mutton. Close the cooker lid and take off the flame after 4 whistles. Open the lid after the pressure has reduced.
  3. Peel the potato and cut lengthwise. Then cut each half lengthwise again, and cut the wedges into cubes. Wash well and keep aside.
  4. Heat oil in a deep frying pan/kadai. Add cubed potatoes, fry on medium flame until golden in color. Remove and keep aside. Now add the ingredients mentioned ‘for tempering’, sauté for few seconds. Add sliced onions, fry on medium flame 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 on medium flame until the masala starts leaving oil. Add boiled keema along with the stock, mix well. Cover and let it be cooked on medium flame for 5-6 minutes. Add boiled yellow peas, potatoes and green chilies into this. Mix well and cook for 10minutes on medium flame. 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 on low flame until the potatoes are done. Keep stirring in between. Check salt; add sugar, garam masala powder and roasted cumin seeds powder. Mix well and cook for 2 minutes more. Remove from heat.
  5. Serve hot .While serving garnish with chopped green chilies and chopped onion, followed by a generous drizzle of lemon juice or tamarind water on top. Enjoy!
Notes
  1. This can be served with luchi/deep fried unleavened bread, paratha, roti.
  2. Use tamarind water for drizzling on top for the authentic street like taste.
  3. The consistency of Ghugni should be moderately thick, not very thick. So adjust water accordingly at the time of cooking.
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Mangsher Ghugni
Mangsher Ghugni
Mangsher Ghugni
Mangsher Ghugni
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