Ghugni

Ghugni

Ghugni

Veg Vegan

Dried white or yellow peas soaked overnight, boiled until tender, then cooked with onion, tomato, ginger, green chilli, and spices — a thick, substantial street-food curry sold at tribal haats (weekly markets) in Jharkhand. Eaten dry as a snack with chopped onion and lime, or with a gravy ladled over dhuska or rice. Affordable, protein-rich, and universally eaten across eastern India.

Cuisines

Bengali Bihari Jharkhand

Best for

Breakfast Lunch Dinner

Recipe

Prep: 10 min Cook: 30 min Total: 40 min 2-3 servings

Ingredients

1 cup dried yellow peas (matar)
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 medium onion, finely chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 medium tomato, chopped
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon red chili powder
1 teaspoon garam masala
— salt to taste
2 cups water
1 tablespoon fresh coriander leaves, chopped
1 tablespoon lemon juice

Instructions

  1. 1 Wash and soak the dried yellow peas overnight or for at least 8 hours.
  2. 2 Drain the soaked peas and set aside.
  3. 3 Heat mustard oil in a pressure cooker over medium heat.
  4. 4 Add cumin seeds and let them splutter.
  5. 5 Add chopped onions and sauté until they turn golden brown.
  6. 6 Add ginger and garlic paste, and sauté for another minute.
  7. 7 Add chopped tomatoes and cook until they become soft.
  8. 8 Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well.
  9. 9 Add the soaked peas and mix until they are well coated with the spices.
  10. 10 Pour in water, stir, and close the lid of the pressure cooker.
  11. 11 Cook for 3-4 whistles or until the peas are soft and cooked through.
  12. 12 Once the pressure releases, open the cooker and add garam masala.
  13. 13 Stir well and let it simmer for a few minutes to thicken the gravy.
  14. 14 Garnish with fresh coriander leaves and a squeeze of lemon juice before serving.

Tips

For extra flavor, you can add a pinch of asafoetida (hing) along with the cumin seeds.