Authentic Bengali Ghugni Recipe: A Tasty Street Food Delight

Ingredients

  • 1 cup of dried white peas
  • 2 tablespoons of vegetable oil
  • 1 teaspoon of cumin seeds
  • 2 bay leaves
  • 1 large onion, finely chopped
  • 1 tablespoon of ginger-garlic paste
  • 2 green chilies, chopped
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of red chili powder
  • 1 teaspoon of cumin powder
  • 1 teaspoon of coriander powder
  • 1 teaspoon of garam masala powder
  • Salt to taste
  • 2 tomatoes, finely chopped
  • 1 teaspoon of tamarind paste
  • 4 cups of water
  • Chopped coriander leaves for garnish
  • Chopped onions for garnish
  • Chopped green chilies for garnish
  • Lemon wedges for serving

Steps and instructions

  1. Soak the dried white peas overnight or for at least 6-7 hours. After soaking, drain the water and keep the peas aside.
  2. Heat oil in a pan over medium heat. Add the cumin seeds and bay leaves, and sauté until they start to splutter.
  3. Add the chopped onions to the pan and sauté until they turn golden brown.
  4. Add the ginger-garlic paste and chopped green chilies to the pan, and sauté for a few more minutes.
  5. Add the turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala powder to the pan. Mix well and cook for a few minutes until the spices are well blended.
  6. Add the chopped tomatoes to the pan and cook until they become soft and the oil begins to separate from the mixture.
  7. Add the soaked and drained white peas to the pan, and stir well to combine with the spice mixture.
  8. Add the tamarind paste and salt to the pan, and mix well.
  9. Add water to the pan, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 30-40 minutes or until the peas are cooked and the gravy has thickened.
  10. Remove the pan from the heat, and garnish the Ghugni with chopped coriander leaves, chopped onions, and chopped green chilies. Serve hot with lemon wedges on the side.

Tools for making

  • Large Pan - Used for cooking the Ghugni.
  • Spatula - Used for stirring and mixing the ingredients.
  • Bowl - Used for soaking the dried white peas.
  • Knife - Used for chopping onions, tomatoes, and green chilies.
  • Cutting Board - Used as a surface for chopping ingredients.
  • Measuring Cups and Spoons - Used to measure the ingredients accurately.
  • Lemon Squeezer - Optional, used to extract juice from lemon wedges for serving.
  • Grater - Optional, used to grate ginger and garlic for making ginger-garlic paste.

Recipe variations

  • Add boiled potatoes or diced vegetables like carrots or cauliflower to make it more filling.
  • Replace dried white peas with dried yellow peas or black-eyed peas for a different taste and texture.
  • Add a teaspoon of roasted cumin powder for an extra burst of flavor.
  • Garnish with crispy fried onions for added crunch.
  • For a spicier version, increase the amount of red chili powder or add chopped green chilies.
  • Add a teaspoon of amchoor (dry mango) powder for a tangy twist.
  • For a richer taste, add a splash of coconut milk towards the end of cooking.
  • Use ghee (clarified butter) instead of vegetable oil for a richer and more aromatic flavor.
  • Make it vegan by using coconut oil instead of vegetable oil and skipping the garnish of onions.
  • For a protein-rich version, add boiled chickpeas or tofu along with the peas.

Recipe overview

Ghugni is a popular street food in the eastern regions of India, particularly in Bengal. This flavorful dish is made with dried white peas cooked in a myriad of spices, creating a delightful combination of tastes and textures. Ghugni is typically garnished with coriander leaves, onions, and green chilies, and served with a side of lemon wedges for a tangy finish. This recipe provides a simple and detailed method to prepare Ghugni at home. The ingredients are easily accessible and the steps are straightforward, making it suitable for both novice and experienced cooks. Enjoy this delicious dish as a snack, a meal, or a unique side dish at your next gathering. Expect a warming, comforting bowl of peas bursting with flavors from various spices and garnishes.

Common questions

  1. How long do I need to soak the dried white peas?
    Soak the dried white peas overnight or for at least 6-7 hours.
  2. What can I use as a substitute for tamarind paste?
    If you don't have tamarind paste, you can use lemon juice as a substitute.
  3. Can I use canned white peas instead of dried white peas?
    Yes, you can use canned white peas, but adjust the cooking time accordingly as they are already cooked.
  4. Can I use any other type of peas for this recipe?
    The traditional Ghugni recipe uses dried white peas. However, you can experiment with other types of peas if you prefer.
  5. Can I make Ghugni in advance?
    Yes, you can make Ghugni in advance and store it in the refrigerator. It tastes even better the next day as the flavors develop. Just reheat it before serving.
  6. What can I serve with Ghugni?
    Ghugni is often served as a standalone dish, but it can also be enjoyed with bread, roti, or rice.
  7. Can I adjust the spice levels?
    Yes, you can adjust the spice levels according to your taste preferences. Add more or less chili powder and green chilies as desired.
  8. Is Ghugni vegan?
    Yes, Ghugni is a vegan dish as it does not contain any animal products.
  9. Can I freeze leftover Ghugni?
    Yes, you can freeze leftover Ghugni for up to 2-3 months. Thaw it in the refrigerator overnight and reheat before serving.
  10. What other garnishes can I use?
    In addition to chopped coriander leaves, onions, and green chilies, you can also garnish Ghugni with grated coconut or sev (crispy chickpea flour noodles).

Serving dishes and utensils

  • Mixing Bowl - A bowl for mixing the ingredients and marinating the peas.
  • Pan - A large pan for cooking the Ghugni.
  • Spatula - A spatula for stirring and mixing the ingredients while cooking.
  • Knife - A knife for chopping the onions, tomatoes, and green chilies.
  • Cutting Board - A cutting board for chopping the vegetables.
  • Measuring Spoons - Measuring spoons for accurately measuring the spices.
  • Ladle - A ladle for serving the Ghugni.
  • Garnish Bowls - Small bowls for holding the chopped coriander leaves, onions, and green chilies for garnishing.
  • Lemon Squeezer - A lemon squeezer for extracting juice from the lemon wedges.

Origin stories

Ghugni, a flavorful and spicy dish made from dried white peas, hails from the Eastern Indian region, particularly popular in West Bengal, Bihar, and Assam. It has a humble beginning, often served as a street food, and is a staple offering in many roadside stalls. Interestingly, Ghugni is not just a savory delight but also holds cultural significance. It is a traditional food for 'Ashtami,' the eighth day of the Navaratri festival, when it's served as a 'prasad' or religious offering. The dish, despite its simplicity, has managed to carve its niche in the gastronomical world, being loved by food enthusiasts for its rich, spicy, and tangy flavors that offer a captivating culinary experience. So when you relish a bowl of Ghugni, you're not just enjoying a dish, you're partaking in a small, delicious slice of Eastern Indian tradition and culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.