Bengali Ghugni - Dried yellow peas curry

Ghugni or ghoogni is a very popular snack in Bengal or for that matter in whole of east India. There are many versions of ghugni but the basic recipe is same. This is a very popular street food in Kolkata and also a common snack during Durga Puja time.  

Preparation Time: - Apart from soaking the peas overnight it is 20 min

Cooking Time: - 30 min

Servings: - 5~6 persons

Ingredients:

1. 250 gm (1 ¼ cup) Ghugni Motor /Dried yellow peas
2. 1 large or 2 medium Potatos
3. 1 large or 2 medium Tomato chopped
4. 1 large sized onion chopped
5. 1 Bay leaf (optional – I have not used)
6. 1 tbsp cumin powder
7. 1 tbsp coriander powder
8. 1 whole Red Chilli (you can use more according to your taste)
9. 1 tsp Kashmiri red chili powder – I prefer this as it is less spicy but you can use normal red chili powder also. Even you can increase the amount here according to your taste.
10. 1 tsp Cumin seeds
11. 2 green Chili slitted – one for cooking and one for garnishing
12. 1 tsp Turmeric Powder
13. 1 tsp Ginger and garlic paste
14. 4 tbsp Mustard Oil for authentic Bengali preparation. I use a 50:50 mixture of vegetable and mustard oil.
15. 1 tsp Tomato sauce ( can use more if you have a sugar tooth)
16. 1 tsp Garam Masala powder
17. Salt to taste
18. Pinch of Amchur powder or light Tamarind water (optional)
19. ½ tsp lemon juice
20. Few chopped coriander leaves

Preparation:-

1. Soak  Motor or yellow dried Peas overnight in a pan
2. Cut the Potato into small cubes. Keep aside.
3. Next morning pour the peas and potatoes in a pressure cooker with little water and salt. Cook in medium heat till 2 whistles. Turn off the heat and place the cooker under running cold water. Open the cooker lid and keep aside. The idea is to cook the peas till 75% done.
4. Chop the onion and tomato. Keep aside.
5. Take a frying pan and dry roast cumin powder, coriander powder, dry red chillies. If you want bay leaves you can use here. Keep this masala for later use.
6. Take a heavy-bottom Kadai and heat oil in high heat.
7. When the oil heats up turn the burner into medium setting and add cumin seeds. Wait till the jeera splutters. Then add chopped onion and a little salt. Fry till they turn light brown.
8. Add Ginger and garlic paste and sauté for couple of minutes. You may need to sprinkle some water in the pan to prevent onions from burning.
9. Add half the masala we prepared in step 5 along with Tomatoes.
10. Pour a little water and cook the tomatoes till the raw smell vanishes.
11. Now add the previously boiled potato and dried peas and toss with the rest of the masala mixture and green chilli.
12. Add Kashmiri red chili powder and turmeric powder now with ½ cup of warm water to the pan and mix well.
13. Put the lid and boil for 5 minutes in low heat.
14. Add garam masala and mix. A nice smell should come now.
15. Add Amchur powder or thinned tamarind paste. I added Tomato sauce here to balance the sweet and sourness. Taste yourself and add more of either if you like it.
16. Turn the flame off and cool for about 5 minutes.
17. Garnish with lemon juice squeezed from fresh lemon, finely chopped onion and coriander leaves. There are other garnishing options like chopped cucumber, fresh coconut pieces and chopped green chilli. You may sprinkle some fried masala also.

Serve hot as breakfast or Tea time snacks with Roti or bread. A sliced boiled egg is a good accessory to this reparation. 

As always please feel free to comment, criticize and seek if any help is required. I am all ears.