In the node detail page
Ghugni (Yellow Peas Curry)
- Duration: 30 minutes
- Serves: 2–4 people
- 6205 views
This healthy and easy-to-make Bengali-style curry is a popular street food in West Bengal.
- Dried yellow peas, soaked overnight (2 cup)
- Salt (1/2 tsp)
- Vegetable oil (4 tbsp)
- Potato, medium, cubed (1)
- Bay leaf (tejpatta) (1)
- Cumin seed (jeera) (1/2 tsp)
- Onion, chopped (1/2 cup) (1 tsp)
- Ginger-garlic paste (1 tsp)
- MTR Haldi/Turmeric Powder (1/2 tsp)
- MTR Lal Mirch/Red Chilli Powder (1/2 tsp)
- Cumin powder (jeera) (1/2 tsp)
- Tomato, chopped (1)
- Salt and Sugar (to taste)
- MTR Garam Masala (1/2 tsp)
- Wash and soak peas overnight.
- Add salt and pressure cook on medium heat for 2 whistles.
- Turn off the flame and place the cooker under running water. Open the lid and keep aside.
- Heat oil in a kadhai and add tejpatta and jeera to it. Fry for 30 secs.
- Now add in onion and some salt. Fry till the onion becomes soft and light brown.
- Make a paste of MTR Haldi/Turmeric Powder, jeera powder and MTR Lal Mirch/Red Chilli Powder using 2 tbsp water. Add ginger/garlic paste, sprinkle some water and sauté for a few seconds.
- Add the onion to this mix and sauté till oil starts to separate.
- Add chopped tomatoes, sprinkle some water and cover the pan with a lid.
- Lower the heat and cook till tomatoes are not raw anymore.
- After 2 mins, open the lid and stir fry the masala for 1 min. Add the fried potatoes and boiled dried peas and toss with the masala mixture.
- Add 1/2 cup of warm water to the pan and let the curry boil for 5 mins, covered on low heat.
- After 5 mins, sprinkle MTR Garam Masala and stir.
- Turn off the heat and let the curry stand for 10 mins.
- Ghugni is ready to be served.
Maintained by: @The Digital Street