Ghugni

Preparation time- 10 min

Cooking Time – 30 min

Ingredients –

Dried peas – 1 cup , soaked for 8 hrs or overnight

Mustard oil- 2 tbsp

Tejpatta/ bay leaf- 1

Green cardamom – 2

Sugar- ½ tsp

Onion- 3 midsize/ 2 large

Garlic- 1 pod

Ginger- 2 inch

Coriander powder- 1 tsp

Fresh Turmeric paste- ¼ tsp / turmeric powder ½ tsp

Red chili powder- ½ – 1 tsp

Garam masala- ½ tsp, made from cinnamon+ cloves+ green cardamom+ jeera/cumin roasted and powdered

Coriander leaves – to garnish

Salt- to taste

Green chili- 2

Potatoes- 4 cut into half

Tomato- 1

Water- 500 ml

Method-

Chop 1 onion finely; make paste of ginger, garlic and rest of the onion. Peel and cut the potatoes in half, cut the tomato and keep aside. Heat mustard oil in pressure cooker; add tejpatta/bay leaf, then sugar, then green cardamom and then green chili with slit in centre or dried red chili.

Add chopped onions and sauté on medium flame.

Meanwhile wash the soaked peas thoroughly and add to the cooker once the onions have caramelized.

Continue stirring on medium to low flame till peas and onions look slightly brown and oil has separated.

Add potatoes and continue stirring for 3-4 minutes. Add the ginger garlic onion paste and continue stirring for 2-3 minutes on medium to low flame. Add tomato , stir for 2 minutes, add turmeric, coriander powder, red chili powder and mix it thoroughly.

At this stage add 1 tsp water to the cooker. Stir continuously so as to allow the water to provide enough moisture for the peas and the masala to get incorporated and fried. Repeat this 2 times within 5 minutes and then add salt, jeera powder and continue stirring with slight addition of water till tomatoes are completely mashed and the dry powder and paste look completely incorporated. Add 2 ½ cup water, stir and then add garam masala and ½ tsp mustard oil on the top, do not mix.

Scatter some coriander leaves and close the lid. 4-5 whistles and then on low flame for 3 -4 minutes. It’s done. Garnish with chopped onions, ginger strips and coriander leaves. In a Bengali house it is usually savored with Muri / puffed rice

Here I have served it with coriander leaves chutney which has coriander leaves, garlic, green chili and tomato.

Published by Richa Bhargava Mitra

A food enthusiast who finds cooking a stress buster. A core Rajasthani married to a Bengali, my kitchen is always happily churning out dishes covering both the states as well as many other experiments including all things sweet :) Baking has never been a part of my growing years and messing around in the kitchen schedule. Primarily because baking without egg never seemed like an option...why ? Well this goes wayyy back. I am a Bhargava who are strictly vegetarians by choice and religion. Hence no onion, garlic , eggs etc can even enter the house..forget the kitchen. But growing years of every generation had their share of baked goodies which always had eggs. My Grandfather ( Mother's father) used to assist in a bakery during his college days in Rawalpindi..this was before India's independence and hence all the bakeries etc were British. My grampa still swears by the taste of all the amazing patisseries and almond milk etc. My mother had her share during her Convent school days and so did I. For my father there was a twist, by the time he grew up his mother had allowed onion and eggs in kitchen ....yippeee. But then eventually every one grows up and the religion factor comes into the picture. Hence till date at my Mother's place no onion in the kitchen. But i married a bengali who was nowhere near to be a vegetarian. So after many... failed, not so successful, will do, oohh good, disaster, can you keep the taste consistent, too much salt and loads of patience i have finally managed to start cooking the way dishes are supposed to be. Hence my blog focuses on baked goodies, vegetarian Bhargava food and Bengali food that i have learned from my husband and In laws. Not to miss the name SweetJaw as i cannot stay away from sweet ..not in any form but i guess cakes, cookies, tarts, pastries, Indian sweets in fact any things that is either baked, deep fried, and has chocolate , icing sugar is bound be the best. So my blog's name is shamelessly SweetJaw View more posts

4 thoughts on “Ghugni”

Oh, I love this dish, although I don’t have a pressure cooker but it should be fine
without. I like the combination of spices. Thank you.

Joanna

LikeLiked by 2 people

Richa Bhargava Mitra says:

December 21, 2020 at 11:27 am

Dearest Joanna, glad you liked this preparation. Shall share a different version soon

LikeLiked by 1 person

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