Ghugni is a hearty and flavorful Indian avenue meals dish made with dried white peas simmered in a spiced onion-tomato curry. Generally loved in Jap India, particularly Bengal, Bihar, Odisha and Assam, Ghugni Recipe is commonly tempered with mustard oil, ginger-garlic paste and a touch of bhaja masala or garam masala. Topped with chopped onions, inexperienced chilies, coriander leaves and a squeeze of lemon, this dish is ideal as a snack or mild meal, particularly when paired with toasted bread, luchi or poori.
About Ghugni
It is a one-pot Kolkata-style Ghugni Recipe that I realized from a buddy’s mother – she makes a fully scrumptious model!
To organize this Ghugni, you’ll have to soak dried white peas for about 8 to 9 hours, so a little bit advance planning is required. After that, the remaining comes collectively simply utilizing a stovetop stress cooker.
The Ghugni Recipe consists of bhaja masala, a aromatic roasted spice mix, however you may simply substitute it with garam masala if wanted – it nonetheless seems nice.
What’s Bhaja Masala?
Bhaja Masala is a basic Bengali spice combine, created by dry roasting spices reminiscent of cumin, coriander, and fennel seeds, then grinding them right into a aromatic powder.
It has a heat, smoky aroma and is usually added as a completion to dishes like Ghugni, chaat and dal for an additional burst of taste.
This versatile masala enhances the style of snacks and curries whereas reflecting the depth and ease of Bengali delicacies. Its freshness is greatest preserved when ready in small batches at house.
About This Recipe
For this Ghugni Recipe, the spices are tempered in mustard oil, which helps carry out their aroma and taste. Then, onions, tomatoes, ginger, garlic and spices are sautéed collectively earlier than including the soaked peas and water. The whole lot is stress cooked till the peas are comfortable and barely mushy.
Take into account that the cooking time could range relying on the standard of the peas. The ultimate consistency of this dish must be good – not too watery, however with a creamy, barely thick gravy that outcomes from cooking the peas completely.
As soon as performed, you may flip it into Ghugni chaat by topping it together with your favourite chutneys and garnishes. Widespread toppings embody chopped onions, inexperienced chilies, sev, recent coriander and lemon juice.
Within the genuine Kolkata model, tamarind water is used so as to add a tangy kick. However when you want a candy and tangy taste within the Ghugni Recipe, Tamarind Chutney is a superb different – it provides depth with its mix of sweetness, spice and tang.
Personally, I really like utilizing tamarind chutney as a substitute of tamarind water as a result of it enhances the comfortable, savory peas with candy and tangy notes, whereas the toppings herald crunch, warmth and freshness.
Ghugni normally has a touch of sweetness too, due to a contact of sugar. Be happy to regulate that to your style – skip it or add a bit extra when you prefer it sweeter.
Ghugni vs Ragda
Though each dishes are made utilizing white peas, they differ in taste and function. Ragda, a Maharashtrian preparation, is usually milder and serves as a base for chaats.
Alternatively, Ghugni, standard in Jap India, is extra strong and spiced, typically loved by itself or paired with objects like potato tikkis to create dishes reminiscent of Ragda Patties.
My Kolkata Meals Journey
I’ve visited Kolkata a couple of instances and completely beloved the road meals there. I attempted Puchka, Jhal Muri, Aloo Kabli, Ghugni, Shingara, Telebhaja and naturally, the sweets (mishti).
The flavors had been so distinctive and vibrant, every chew took me deeper into the town’s wealthy culinary tradition. I even recreated a couple of sweets at house, like Rasgulla, Sandesh, Chamcham, and Mishti Doi, and shared the recipes on my weblog.
Kolkata’s meals really captures the essence of the town, and each time I return, I’m reminded of the colourful flavors and the heat that fill every dish.
Step-by-Step Information
Find out how to make Ghugni
Soak Dried White Peas
1. First, rinse 1 cup dried white peas completely in water a number of instances. Soak the rinsed white peas in 3 cups of water for 9 to 10 hours or in a single day.
2. By subsequent day, the peas will swell and plump in dimension. Drain the water.
Rinse the dried peas a couple of instances once more with recent water. Once more drain the entire water and set the soaked peas apart.
Make Onion-Tomato Masala
3. Place a 3-liter stress cooker on the stovetop. Maintain warmth low or medium-low.
Add 2 tablespoons mustard oil and let it turn out to be sizzling. Add the next spices:
- 1 inch cinnamon stick
- 2 cloves
- 1 inexperienced cardamom
- 1 dried Kashmiri crimson chili (seeds eliminated and halved)
Permit the spices to crackle on low to medium-low warmth.
At this level you may as well add ½ teaspoon cumin seeds. However since I’ve added cumin powder later, I selected to not add the cumin seeds.
Including crimson chilies are elective. Guarantee to make use of a milder selection, as a warmer one will make the dish very spicy.
4. Add in â…“ cup finely chopped onions.
5. Sauté till onions are softened or a lightweight golden.
6. Add 1 teaspoon ginger-garlic paste.
7. Sauté for about 20 to 30 seconds on low warmth or till their uncooked aroma dissipates.
8. Add ½ cup finely chopped tomatoes and sauté on medium-low to medium warmth for about 2 minutes.
9. Subsequent add the bottom spices:
- 1 teaspoon Kashmiri crimson chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
10. Combine completely and sauté till the onion-tomato masala appears shiny with the tomatoes softened fully. Additionally, you will see a little bit of oil separating on the sides.
If the masala begins sticking onto the cooker, add a splash of water and blend.Â
It will be important that the bottom spices cook dinner effectively.Â
Make Ghugni
11. Add the soaked and rinsed peas, ½ to â…” cup chopped potatoes and season with ¼ teaspoon sugar and add salt in response to style.Â
You could possibly add barely extra sugar when you like.
12. Stir and blend to mix.
13. Add 2½ cups water and blend once more. Let this combination simmer on medium-low warmth for two to three minutes.
14. Seal the cooker tightly with its lid and stress cook dinner on medium warmth for quarter-hour. As soon as the stress drops naturally within the cooker, then open the lid.
Verify if the peas have softened effectively. Additionally, verify the consistency of the Ghugni.
If the peas are al dente or undercooked, stress cook dinner once more for five minutes or extra. Add water, if wanted when stress cooking the second time.
15. If the consistency is runny, preserve the cooker on stovetop and simmer till the consistency thickens.
16. The peas should be softened effectively and there should not be any chew to them. Take away the crimson chilies when simmering additional as they will soften an excessive amount of and disintegrate into the curry.
The consistency just isn’t runny nor very thick, however type of in-between.Â
17. Lastly, add ¼ teaspoon bhaja masala or garam masala.
18. Add 1 to 2 tablespoons chopped coriander leaves. Combine effectively and put aside. Style check and add extra salt, if required.
Take into account that the consistency will thicken because the dish cools. So, you will have so as to add some water whenever you reheat it.
Make Tamarind Water
19. Rinse and soak 2 tablespoons dried tamarind in ½ cup sizzling water for 20 to half-hour.
20. Squeeze the softened tamarind and extract its pulp within the water itself. Pressure this tamarind water and put aside in a separate bowl.Â
Additionally, chop finely onions, inexperienced chilies and coriander leaves. You could possibly additionally contemplate including tomatoes, cucumber and uncooked mango, when in season for the topping. Lower a lemon in quarters.Â
Make Ghugni Chaat
21. Pour the Ghugni in a bowl.
22. Prime with some chopped onions, inexperienced chilies, tamarind water as wanted, coriander leaves and sev.
Don’t forget to sprinkle some bhaja masala or chaat masala. Drizzle some lemon juice.
23. Combine and revel in Ghugni Chaat.
Serving Strategies
- Ghugni Chaat could be relished by itself or paired with puffed rice (muri), topped with chopped greens and tamarind chutney. It additionally makes a scrumptious aspect dish when served with flippantly toasted bread, Luchi, Poori or Paratha.
- For a real street-style expertise of this Ghugni Recipe, serve it in small bowls or eco-friendly leaf bowls together with a picket spoon.
- To recreate the normal Kolkata chaat fashion, prime it with finely chopped onions, inexperienced chilies, tomatoes, boiled potatoes, a touch of black salt and a squeeze of lemon juice. Add a sprinkle of sev, crushed papdi or some puffed rice for a pleasant mixture of textures.
- Favor a candy and tangy taste? Swap the tamarind water for tamarind chutney for a richer style.
- Potatoes will also be sautéed or fried individually for added texture fairly than being cooked with the peas.
- For an Odia-style twist, add some chopped or sliced coconut. Flippantly fry the coconut in oil earlier than mixing it into the Ghugni for added richness.
- In Odisha and Assam, recent grated coconut or uncooked mango is typically used as a garnish so as to add a refreshing tang and further texture within the Ghugni Recipe.
- For a remaining contact, drizzle a little bit of ghee or mustard oil over the completed dish for an additional layer of taste.
Professional Suggestions
- Peas (white or yellow peas/motor): Soak the dried peas for a minimum of 8 hours or in a single day to make sure they soften correctly. In case you’re utilizing recent or frozen inexperienced peas, bear in mind they cook dinner a lot faster, so regulate the cooking time accordingly.
- Cooking peas: The peas must be completely cooked till they’re comfortable and barely mushy – not agency or al dente. This complete one pot dish will also be cooked in an Immediate Pot.
- Use of mustard oil: Mustard oil provides a daring, pungent taste that defines conventional Ghugni. Don’t skip it – it’s a key ingredient for the dish’s depth and authenticity.
- Spices: For an genuine taste, use roasted cumin powder and bhaja masala, the normal Bengali roasted spice mix. If bhaja masala isn’t accessible, garam masala is an efficient substitute. A contact of black salt or chaat masala will also be added for a touch of tang.
- Tamarind or lemon juice: Tamarind water brings the signature tang to the dish. You may swap it with lemon juice, amchur (dried mango powder), dry pomegranate seeds powder and even dried kokum for the same bitter be aware.
- Beans or lentil variations: For a Bihari-style model, attempt utilizing black chickpeas (kala chana). You can even use inexperienced peas – recent, frozen or dried – relying on what you have got readily available.
FAQs
Ghugni doesn’t have a direct English identify, as it’s a conventional regional dish from Jap India. Nevertheless, it may be described in English as a spiced white pea curry. This flavorful curry made with soaked and cooked dried peas is commonly served as avenue meals or a aspect dish with flatbreads or puffed rice (muri).
Sure, Ghugni Recipe is of course vegan and gluten-free. It’s made out of dried white or yellow peas cooked with spices, onions, tomatoes and mustard oil – no dairy or gluten-containing elements are used within the conventional recipe.
Completely! Ghugni is a healthful and protein-rich dish, particularly when made with minimal oil. The peas are a terrific supply of plant-based protein, fiber and important vitamins. It’s filling, nutritious, and could be a wholesome addition to your weight loss plan when ready with much less oil and served with recent toppings.
Bengali Ghugni Recipe is usually made with dried white or yellow peas which are soaked after which pressure-cooked. It’s flavored with mustard oil, bhaja masala (a Bengali roasted spice mix), turmeric, ginger, garlic, onions and tomatoes. It’s typically completed with tamarind water or lemon juice and topped with chopped onions, inexperienced chilies, and generally boiled potatoes or coconut for added taste and texture.
Sure, it may be made minus onion and garlic. Temple-style Odia Ghugni Recipe and a few Assamese variations are made with out onion and garlic. You may taste the curry utilizing simply ginger, inexperienced chilies, cumin and asafoetida (hing).
Extra Bengali Recipes To Strive!
Please you’ll want to charge the recipe within the recipe card or go away a remark beneath you probably have made it. For extra vegetarian inspirations, Signal Up for my emails or comply with me on Instagram, Youtube, Fb, Pinterest or Twitter.
Ghugni Recipe | Find out how to make Ghugni Chaat
Ghugni is a flavorful avenue meals from Jap India made with dried white peas simmered in a spiced onion-tomato curry. Usually cooked in mustard oil with entire spices and bhaja masala, it’s topped with onions, inexperienced chilies, coriander, and lemon. Served as a snack or mild meal with bread, poori, or as Ghugni Chaat with tamarind water, sev, and puffed rice.
Prep Time 10 minutes
Cook dinner Time 25 minutes
Soaking Time 9 hours
Complete Time 9 hours 35 minutes
Stop your display screen from going darkish whereas making the recipe
Soaking White Peas
Firstly rinse the dried white peas in water a number of instances.
Soak the rinsed white peas in water for 9 to 10 hours or in a single day.
They are going to plump up in dimension the subsequent day. Drain the water. Rinse the dried peas a couple of instances once more with recent water. Drain all of the water and set the soaked peas apart.
Making Ghugni
Place a 3 litre stress cooker on the stovetop.
Maintain warmth low or medium-low.
- When the oil turns into shot, add cinnamon, cardamom, tej patta, dry crimson chilli and cloves. At this level you may as well add ½ teaspoon cumin seeds if you don’t add cumin powder later.
Permit the spices to crackle on low to medium-low warmth making certain they don’t burn.
Add within the finely chopped onions. Sauté till onions are softened or a lightweight golden.
Add ginger garlic paste and sauté for about 20 to 30 seconds on a low warmth or till their uncooked aroma dissipates.
Add the finely chopped tomatoes and sauté for about 2 minutes on medium-low to medium warmth.
Subsequent add the bottom spices – Kashmiri crimson chilli powder, turmeric powder, cumin powder, coriander powder.
Combine completely and sauté till the onion-tomato masala appears shiny with the tomatoes softened fully. Additionally, you will see a little bit of oil separating on the sides.
If the masala begins sticking onto the cooker, add a splash of water and blend. It will be important that the bottom spices cook dinner effectively.
Add the soaked and rinsed peas, chopped potatoes and season with sugar and add salt in response to style.
Stir and blend to mix.
Add water and blend once more.
Let this combination simmer for two to three minutes on medium-low warmth.
Seal the cooker tightly with its lid and stress cook dinner for quarter-hour on medium warmth.
As soon as the stress drops naturally within the cooker, then solely open the lid.
Verify if the peas have softened effectively. Additionally verify the consistency of the ghugni.
If the peas are al dente or undercooked, stress cook dinner once more for five minutes or extra. Add water if wanted when stress cooking the second time.
If the consistency is runny, preserve the cooker on stovetop and simmer ghugni till the consistency thickens.
- The peas should be softened effectively and there should not be any chew to them.Take away the crimson chillies when simmering additional as they will soften an excessive amount of and disintegrate into the curry.
The consistency of ghugni is medium—not too runny or thick. It has sufficient gravy to coat the peas, giving it a easy, barely saucy texture that is excellent for serving with poori, paratha, or as a chaat with puffed rice and different toppings.
Lastly add bhaja masala or garam masala powder.
Add chopped coriander leaves. Combine effectively and put aside. Verify the style and add extra salt if wanted.
Take into account that the consistency will thicken as ghughni cools. So you will have so as to add some water whenever you reheat it.
Making Tamarind Water
Rinse after which soak the dried tamarind in ½ cup sizzling water for 20 to half-hour.
Squeeze the softened tamarind and extract its pulp within the water itself.
Pressure this tamarind water and put aside.
Extra Preparation
Additionally chop finely onions, inexperienced chillies and coriander leaves. You could possibly additionally contemplate including tomatoes, cucumber and unripe inexperienced mango, when in season for the topping. Chop the lemon in quarters.
Assembling & Serving Ghugni Chaat
- Pour ghughni in serving bowls. Prime with some chopped onions, inexperienced chillies, tamarind water, coriander leaves, and sev. Don’t forget to sprinkle some bhaja masala or chaat masala on the ghughni.
Drizzle some lemon juice. Combine and benefit from the Ghugni Chaat
You may take pleasure in Ghugni by itself or serve with flippantly toasted bread, luchi or poori.
- In case you like some candy style, as a substitute of tamarind water, use candy and tangy Tamarind Chutney.
You can even add some sliced or chopped coconut. Fry the chopped coconut in some oil and add to the ghughni.
Optionally, drizzle a little bit of mustard oil or ghee on the ghugni whereas serving.
- Peas: Use good high quality dried peas that aren’t previous or aged. Keep in mind to soak the dried peas in water for a minimum of 9 hours. Optionally you may use dried inexperienced peas, kala chana (black chickpeas) as a substitute of white peas. One other variation is to make the dish with recent or frozen inexperienced peas.
- Cooking: These peas after soaking get cooked rather well in a stress cooker. Don’t attempt to cook dinner them in a pan or stovetop as they could take hours to cook dinner and should not cook dinner effectively. Ensure that the peas have softened rather well and have a mushy texture. Don’t cook dinner the peas till al dente texture.
- Potatoes: The potato cubes could be sautéed or fried individually, as a substitute of cooking along with the dried peas.
- Cumin: Decide to skip the cumin powder and add cumin seeds, whereas tempering the entire spices. Since I’ve added cumin powder, I selected to not add the cumin seeds.
- Purple Chillies: Including crimson chillies are elective. Guarantee to make use of a milder selection, as a warmer one will make your ghughni very spicy.
- Spicing: Modify the spices as wanted. For a spicy ghugni chaat add extra inexperienced chillies as a topping.
- Spices: Use bhaja masala (a Bengali roasted spice combine) for authenticity. In case you don’t have bhaja masala, add garam masala. Add a pinch of black salt or chaat masala for tanginess.
- Tamarind or Lemon Juice: Tamarind water provides the signature tangy be aware. You may substitute with lemon juice or amchur (dry mango powder)
- Mustard Oil: Conventional Ghugni is greatest made in mustard oil for its pungency and depth. So don’t skip on it. It’s an important ingredient.
Vitamin Info
Ghugni Recipe | Find out how to make Ghugni Chaat
Quantity Per Serving
Energy 307 Energy from Fats 72
% Day by day Worth*
Fats 8g12%
Saturated Fats 1g6%
Polyunsaturated Fats 2g
Monounsaturated Fats 4g
Sodium 349mg15%
Potassium 817mg23%
Carbohydrates 48g16%
Fiber 16g67%
Sugar 10g11%
Protein 14g28%
Vitamin A 501IU10%
Vitamin B1 (Thiamine) 0.4mg27%
Vitamin B2 (Riboflavin) 0.2mg12%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 0.3mg15%
Vitamin C 27mg33%
Vitamin E 0.5mg3%
Vitamin Ok 14µg13%
Calcium 78mg8%
Vitamin B9 (Folate) 153µg38%
Iron 4mg22%
Magnesium 87mg22%
Phosphorus 231mg23%
Zinc 2mg13%
* % Day by day Values are primarily based on a 2000 calorie weight loss plan.
