Bengali Ghugni | Vegan white peas curry | No onion-garlic recipe
Side Dish, Street Food
North East Indian
1cupdried yellow peassoaked for 4-5 hours
1inchpiece of gingergrated
½tspkalonji seedsnigella seeds
juice from 1 lemon
2green chilliesfinely chopped
leavesa small bunch of freshly chopped coriandercilantro
salt to taste
Ingredients for Ghugni Masala mix (makes ½ cup approximately)
2tsprock salt/kala namak
2tspdry mango powderamchur powder
2tspred chilli powder
First get the Ghugni Masala ready,
by roasting the cumin seeds and coriander seeds at low gas until browned. Take care not to burn them. Remove from heat and keep aside.
Next, roast the bay leaves at low until they get crispy. It should crush when crumbled between the palms.
Combine the above three ingredients with the others from the Masala list, and grind to a fine powder. Keep this masala aside.
To start making the Ghugni,
cook the soaked yellow peas with enough water in pressure cooker for 5-6 whistles, until soft and mushy. Check the softness by pressing between the two fingers, it should be quickly mashed up.
In a heavy bottomed pan, heat a tbsp of oil. Add in the grated ginger, turmeric powder, chopped tomatoes and freshly prepared ghugni masala. Adjust the salt as required.
Once the tomatoes are soft and mushy, add cooked peas. Bring this curry to a boil and then let it simmer for next 12-15 minutes with a lid on. Stir once or twice in between and adjust the seasoning and water as desired.
Then stir in the chopped coriander leaves and turn off the heat.
Serve the Calcutta Ghugni along with thinly sliced ginger, roughly chopped onions and squeeze some lemon juice on top as a tea time snack.
You may store this Masala mix in the freezer to retain freshness for about 4 to 6 months.
Ghugni can also be served as a main course with Roti, Paratha or thepla.