Kolkata Ghugni

Cuisines

Best for

Recipe

Ingredients

1 cup	dried white peas
2 tablespoons	mustard oil
1	bay leaf
1 teaspoon	cumin seeds
1 cup	chopped onions
1 teaspoon	ginger paste
1 teaspoon	garlic paste
1 teaspoon	turmeric powder
1 teaspoon	coriander powder
1 teaspoon	cumin powder
1 teaspoon	red chili powder
1 teaspoon	garam masala
1	tomato, chopped
1	green chili, slit
1 teaspoon	sugar
—	salt to taste
2 cups	water
2 tablespoons	chopped coriander leaves

Instructions

1. 1 Rinse and soak the dried white peas overnight in water.
2. 2 Drain the soaked peas and pressure cook them with 2 cups of water and a pinch of salt until soft.
3. 3 Heat mustard oil in a pan and add the bay leaf and cumin seeds. Let them splutter.
4. 4 Add chopped onions and sauté until they turn golden brown.
5. 5 Add ginger paste and garlic paste, sauté for a minute until the raw smell disappears.
6. 6 Add turmeric powder, coriander powder, cumin powder, and red chili powder. Mix well.
7. 7 Add the chopped tomato and cook until it becomes soft and the oil separates.
8. 8 Add the boiled peas along with the water in which they were boiled. Mix well.
9. 9 Add salt, sugar, and slit green chili. Let it simmer on low heat for 10-15 minutes.
10. 10 Sprinkle garam masala and mix well. Cook for another 2 minutes.
11. 11 Garnish with chopped coriander leaves and serve hot.