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Mangsher Ghugni

Mangsher Ghugni / Dried Yellow Peas Curry with Mutton Keema

Mangsher Ghugni is the non-vegetarian version of popular Bengali street food Ghugni. The addition of mutton makes this dish truly delectable.

Cuisine Indian
Keyword gluten-free
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 5 People
Author Chandrima

Ingredients

  • 250 Grams- Ghugni motor / dried Yellow peas
  • 300 Grams- Mutton Keema
  • 1 Potato (large)
  • 3 Onion thinly sliced (medium-sized)
  • 2 Tomato chopped (medium-sized)
  • ½ tsp- Turmeric powder
  • 2 tsp- Cumin powder
  • 1 tsp- Coriander powder
  • ½ tsp- Red chilli powder
  • ½ tsp- Black pepper powder
  • 1 tbsp- Garlic paste
  • tbsp- Ginger paste
  • 1 tbsp- Sugar
  • Salt to taste
  • ½ cup- Mustard oil
  • ½ tsp- Garam masala powder
  • ¼ tsp- Roasted cumin seeds powder (dry fry the cumin seeds over medium heat until a bit darker in color. Be careful, don’t let them burn, grind until fine using a mixer/grinder.)
  • 5 Green chilies (halved)
  • 1- Lemon

For tempering

  • 2- Bay leaf / Tej patta
  • 2- Whole dry red chili (halved)
  • ½ 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 the 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. Transfer the boiled yellow peas in a bowl, keep aside.

    Boiled yellow peas
  2. In the same cooker add the mutton keema, black pepper powder, and ½ tsp salt. Adjust water to level the mutton. Close the cooker lid and take off the heat after 4 whistles. Open the lid after the pressure has reduced, keep aside.

    Mutton Keema- Raw above and below after boiling
  3. 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
  4. Heat oil in a deep frying pan/kadai. Add cubed potatoes, fry over medium heat until golden in color. Remove and keep aside.

  5. Next, add the ingredients mentioned for tempering, sauté for a few seconds.

  6. Add sliced onions, fry over medium heat until light brown in color.

  7. Next, add garlic paste, mix and sauté for a few seconds.

  8. Add chopped tomatoes, ginger paste, turmeric powder, red chilli powder, cumin powder, and salt. Add a splash of water so that the spices don't get burn. Mix and cook over medium heat until the masala starts leaving oil.

  9. Add the 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.
  10. Next, add the boiled yellow peas, potatoes and green chillies 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.

    Add boiled yellow peas and cook further
  11. Add ¾ cup of water into this. Mix well and cook over low heat until the potatoes are done and the raw smell of the spices goes. Keep stirring in between. Check salt at this stage, and adjust if needed.

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

  13. 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!

  14. Mangsher Ghugni is usually enjoyed alone, but you can pair this with Luchi, Parota, or Roti to serve as a meal.

Recipe Notes

  • The consistency of Ghugni should be moderately thick, so, adjust water accordingly at the time of cooking.