Ghugni

A famous evening snack in Bengal prepared at home and found as well as at street corners. Though the way of cooking in both the places are different. The street ghugni is boiled yellow peas tossed with chopped raw onion and green chillies, thinly sliced beetroot and cucumber, black salt and chat masala ,served often in a 'salpatar bati'- is enjoyed as an ultimate evening snack. But the ghugni that is prepared at home has a different approach of makin as it is given below, even often added keema(minced meat)/ paneer(cottage cheese). It is Durga puja when most of the Bengali households has ghugni to offer to thier guests on 'Doshomi'(the 10 th day of durga puja) followed by 'nimki' and 'misti'(sweets). Ghugni can also be served in dinner plates with luchi, roti or paratha.

Ingredients(6 serivngs):

1. Dried yellow peas, 200 gm
2. Potato, 1 large
3. Onion, 2 large
4. Garlic cloves, 8 cloves
5. Ginger, 1 and 1/2"
6. Green chillies, 4-5
7. Whole dry red chilli, 1
8. Bay leaf, 1
9. Green cardamoms, 2
10. Cinnamon stick, 1 and 1/2"
11. Turmeric powder, 1 tsp
12. Garam masala powder, 1/2 tbsp
13. Cumin Powder, 1 tbsp
14. Coriander powder, 1 tbsp
15. Mango powder( amchur), 2 tsp
16. Kashmiri red chilli powder, 1 tsp
17. Salt to taste
18. Sugar, 2 tsp
19. Mustard oil
20. Ghee(Indian clarified butter), 1/2 tbsp

Methods:

Soak peas overnight and cook in pressure cooker with two whistles. After 15 minutes check if it is soft enough to press between fingers, otherwise allow another whistle.

Cut potatoes into small cubes and fry in oil on medium flame till they turn soft.

In a pan heat 6 tbsp oil and temper with bay leaf, whole dry red chilli, cardamoms and cinnamon. I made it with 1 kg peas, so added more bay leaves than mentioned above.

Slice 1/2 of an onion and saute in oil till golden brown. Add slit green chillies and a pinch of salt too.                                                                                                                                                         

Blend remaining onion, garlic, ginger together and saute in oil for 2-3 mins.

          Mix all the powdered spices, salt to taste and sugar.                                           

Add mixed spices. Cook for a minute , and add 1 small cup of water, Cook till oil  seperates.                                           

                     After the oil seperates it will look like this.                                       

     Add peas and Cook for 3- 4 minutes.  After that add 1 medium cup of warm water to get thick gravy. Sprinkle 1 tsp garam masala powder and spread ghee just before removing from flame.

 

Serve hot.

Serving suggestion- goes well with Luchi and paratha.