Ghugni is a curried dish made with dried white peas popular in the east of the country across West Bengal and Orissa. The Ghugni is versatile. It can be a snack or a part of a meal. It is also a popular street food. Unlike other street food, this is healthy and one can indulge without guilt. It is rich in protein and fibre. I grew up having the Ghugni on the way to college and it was a common fare at home when people came over or just as a snack in the evening. A vivid memory I have is after the Durga Pujo festival post Dashami when folks came for the Bijoya pranams, my grand-mother used to make large quantities of this Ghugni and served it to guests with luchi or triangle shaped parathas. India’s diversity comes alive in dishes like the Ghugni. In Kolkata the Ghugni is topped with chopped onions and lime juice. Whereas in Orissa it is served with Bara (lentil dumpling), Aloo chop and even samosa. The dried white peas is available throughout the year and the dish is also easy to cook. No wonder, this is such a popular snack and has tremendous potential in other parts of India beyond just the east.
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The Hidden Gem
Ingredients
- 1 cup dried white Peas/Matar, soaked overnight
- 1 large Potato, peeled and cut into cubes
- 1 large sized Onion, chopped
- 1 large Tomato, chopped
- 1 Bay Leaf
- 1 Tsp roasted Cumin powder
- 1 Tbsp Coriander powder
- 1/2 Tsp Turmeric powder
- 1/2 Tsp Red Chilli powder
- 1 Tsp Ginger-Garlic paste
- 2 Tbsp Oil (I always use Mustard oil to make this preparation)
- Salt according to taste
Ingredients for Bhaja Moshla (Dry Roasted Spice Mix) for Garnishing :
- 1 Tbsp Cumin seeds
- 1 Tbsp Fennel seeds (Mouri/Sauf)
- Tsp Coriander seeds
- 2–3 whole green Cardamom
Instructions
- Take overnight soaked white peas, potato cubes, water, salt, and turmeric powder in a pressure cooker. Add 2 cups water, pinch of turmeric powder and 1/2 tsp salt.
- Pressure cook for one whistle over a high flame and simmer for 5 minutes. Remove from flame and allow the pressure to settle on its own.
- In the meantime in a tava or a pan, dry roast all the ingredients under Bhaja Moshla. Remember to keep the flame Low. Keep stirring and roast for 6-7 mins or until the spices turn brown.
- Once done, let the spices cool down before grinding them to a fine powder using a grinder jar.
- Once done, transfer to a bowl and set aside.
- Heat oil in a pan. Once the oil turns hot, add bay leaf and chopped onion. Saute until onions turn golden in color.
- Add ginger-garlic paste and saute until raw smell goes. Add turmeric powder, red chili powder, and a dash of water. Stir to mix.
- Next add chopped tomatoes and salt. Saute till tomatoes become soft and mushy. Now add coriander powder. Saute to mix.
- Add cooked peas and potatoes. Mix well. Cover and cook over medium flame for 5 minutes.
- Add roasted cumin powder, garam masala powder, and chopped coriander. Mix well and remove from flame.
- Serve piping hot Ghugni garnished with a generous amount of freshly made Bhaja Moshla mix, chopped onion, coriander, green chillies and a squeeze of lemon juice.
Nutrition
- Serving Size: 3
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