Recipe: Delicious Dried Yellow Peas Ghugni or Curry

Recipe: Delicious Dried Yellow Peas Ghugni or Curry Delicious, fresh and tasty.

Dried Yellow Peas Ghugni or Curry. Ghugni is made with Dried Yellow Peas. At first we have to soak the Dried Peas for overnight, and then boil it first and cook with spices. Street foods are so popular throughout India.

Ghugni is a lip smacking street food of Calcutta which is a simple and yet delicious dish serve hot along with fresh ginger and green chillies chopped on the Ghugni is a very popular street food of Calcutta.

The Ghugni is made from dried white peas and spiced up with a special masala called moodi masala.

Spicy, curried snack made with yellow peas.

You can cook Dried Yellow Peas Ghugni or Curry using 20 ingredients and 2 steps. Here is how you cook it.

Ingredients of Dried Yellow Peas Ghugni or Curry

1. Prepare of dried yellow peas.

2. It’s of onions chopped.

3. Prepare of onion paste.

4. You need of ginger paste.

5. It’s of garlic paste.

6. It’s of tomato puree.

7. You need of mustard oil.

8. You need of ghee.

9. You need of kitchen king masala.

10. Prepare of dry roasted cumin seed powder.

11. You need of garam masala.

12. It’s of turmeric powder.

13. Prepare of red chilli powder.

14. It’s of salt and sugar.

15. It’s of cloves.

16. Prepare of cardamom.

17. It’s of cinnamon.

18. It’s of bay leaves.

19. You need of coriander chopped.

20. It’s of coconut chopped.

Ghugni is an iconic vegetarian Bengali snack made with dried yellow peas and served with luchi or pauruti.

Bengali style Ghugni Recipe - How to make Ghugni Dried Green Peas Curry .

Often there is a debate if Ghugni is a Street Food or Ghugni What are the ingredients for bengali ghugni chaat?

You can use Dried Yellow Peas or Dried Green Peas.

Dried Yellow Peas Ghugni or Curry instructions

1. Soak yellow peas (matar)overnight in warm water.Discard water.Make a paste of onion,ginger garlic.Add this to the soaked peas.Add 3 tbsp mustard oil,red chilli powder,turmeric, kitchen king masala,tomato puree,1 tbsp chopped onion and coconut.Add bay leaves. Also add salt and sugar to taste.1 pinch baking soda may be added so that matar cooks well. Pressure cook upto 4 whistles.Open lid after 5 minutes.Check softness.It should be just done and not mushy..

2. Heat 1 tbsp oil in a pan and sprinkle half crushed whole garam masala.Lightly fry rest of onion and pour the ghugni over it.Boil it for few minutes and add roasted cumin powder.Sprinkle ghee and toss.Garnish with chopped coriander.Serve hot with chopped onion,lemon slices and green and red chillies as a side dish with any Indian flat bread or poori..

Ghugni or the famous Bengali style Yellow pea curry is something probably cherished best with Luchi by the Bongs.

However, I do follow three different Now dry roast ½ Tsp. of Cumin Powder and add that along with Bengali Garam Masala and Ghee to the Ghugni.

Mix fried Coconuts with the Ghugni.

Drie yellow peas originated in the Middle East thousands of years ago.

Canada and China are the largest dry pea producing countries.