Ghugni is very popular break fast / snack / side dish / chaat in West Bengal.It is similar to chole / channa. Its been a year since we moved to Kolkata and I had an opportunity to learn it from a chef in our "Apartment Community Function".Hence I owe a big thanks to our community as well as the chef who gave a detailed explanation for the recipe
The specialty here is that they use "Mustard Oil" for Tadka and also add little bit of sugar in the preparation.It is not at all spicy hence tagging it under "Kids Special" too
Since it was already made I was able to capture the final outcome only with my mobile camera.Unfortunately I couldn't click step by step
Ingredients
Soaking and pressure cooking
Water - required
Method
The specialty here is that they use "Mustard Oil" for Tadka and also add little bit of sugar in the preparation.It is not at all spicy hence tagging it under "Kids Special" too
Since it was already made I was able to capture the final outcome only with my mobile camera.Unfortunately I couldn't click step by step
Soaking and pressure cooking
- Dried yellow peas - 2 cups
- Turmeric powder - 1/4 teaspoon
- Mustard oil / Refined Sunflower Oil - 2 tablespoons
- Cumin seeds - 1 teaspoon
- Bayleaf - 1
- Ginger garlic paste - 1 teaspoon
- Green chilly - 1
- Onion - 1 or 2 (depending upon the size)
- Tomato - 3
- Garam masala powder - 1/2 teaspoon
- Coriander powder - 1/2 teaspoon
- Chilly powder - 1 teaspoon
- Salt - 1 1/2 teaspoon
- Sugar - 1/2 teaspoon
Water - required
Method
- Soak dried yellow peas overnight
- Add some more water to immerse the peas and pressure cook with turmeric for 5 whistles
- Strain the cooked peas and do not discard the water
- Heat oil in a kadai and splutter cumin seeds
- Fry ginger garlic paste till the raw smell disappears
- Put green chillies and thinly sliced onions.Saute them well
- Add tomatoes and saute again
- Now add potato cubes and cook for 5 minutes.It will be half cooked only
- Add all the powders one by one (except sugar) and swirl it once
- Pour the water drained from peas and close the lid
- Stir it occasionally so that it doesn't burn
- Once potatoes are fully cooked add the boiled peas with some more water (depending upon the consistency required).Leave it for 3 minutes
- Put sugar and mix well.Cook for another 2 minutes
- Aloo Matar Ghugni is ready
- Serve it with hot Luchi / Phulka / Chapathi / Jeera Pulav, Poori
- You can also garnish with finely chopped onions, coriander leaves and sprinkle a pinch of chat masala.Enjoy this healthy and filling snack along with a cup of hot chai
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