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 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 a little bit from home to home. I’m sharing my version here. And it’s truly delicious, 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 (break into halves)
  • Cumin seeds- ½ tsp

Method

Soak Ghugni motor/yellow dried peas in a 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 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 a 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 keema along with the stock, mix well, cover and let it be cooked over medium heat for 5-6 minutes.

let the keema cooked on medium flame for 5-6 minutes.
Let the keema cooked over medium heat 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 over low heat 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 the 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:

  • Mangsher Ghugni can be paired with luchi, paratha, roti or devour on its own.
  • 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.

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.

Cuisine Indian
Keyword gluten-free
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6
Author Chandrima

Ingredients

  • 250 Grams Ghugni motor/Yellow dried peas
  • 250 Grams Mutton Keema
  • 1 Potato (large sized)
  • 3 Onion thinly sliced (medium sized)
  • 2 Tomato chopped (medium sized)
  • 1/2 tsp Turmeric powder
  • 2 tsp Cumin powder
  • 1 tsp Coriander powder
  • Kashmiri mirch powder
  • 1/2 tsp Black pepper powder
  • 1 tbsp Garlic paste
  • 1 ½ tbsp Ginger paste
  • 1 tbsp Sugar
  • Salt
  • 1/2 cup Mustard oil
  • 1/2 tsp Garam masala powder
  • 1/2 tsp Roasted cumin seeds powder (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.)
  • Green chilies 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. 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 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 a 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 keema along with the stock, mix well, cover and let it be cooked over medium heat for 5-6 minutes.

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

  6. 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, garam masala powder, and roasted cumin seeds powder. Mix well and cook for 2 minutes more. Remove from the heat.

  7. 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!

Recipe Notes

Mangsher Ghugni can be paired with luchi, paratha, roti or devour on its own.
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.

Mangsher Ghugni
Mangsher Ghugni
Mangsher Ghugni
Mangsher Ghugni
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One Comment

  1. Thobla Ghanti

    Mouth watering. Did it and the result was great!

     

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