Calcutta Style Ghugni Recipe – Tangy Yellow Peas Curry
Ghugni is a much-loved street food from the Bengali cuisine, and it makes a delicious and hearty snack or light meal. This traditional dish is prepared using yellow or white peas, which are cooked until soft and then mixed with a variety of aromatic spices, creating a wonderfully tangy and flavorful curry. This particular version comes with the distinct flavors of freshly prepared Muri Masala (a spice mix), which enhances the dish’s taste, giving it a signature Calcutta flair.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dried Yellow/White Peas (Vatana) | 1 cup (soaked for 4 hours) |
| Ginger (grated) | 1 inch piece |
| Kalonji (Onion Nigella Seeds) | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Lemon | 1 (for serving) |
| Green Chillies (finely chopped) | 2 |
| Ginger (thinly sliced) | 3 inch piece |
| Coriander Leaves (finely chopped) | 3 sprigs |
| Salt | To taste |
For Muri Masala:
| Ingredient | Quantity |
|---|---|
| Cumin Seeds (Jeera) | 1/4 cup |
| Coriander Seeds (Dhania) | 1/4 cup |
| Rock Salt | 1/8 cup |
| White Pepper Powder | 1/8 cup |
| Amchur (Dry Mango Powder) | 1/8 cup |
| Red Chilli Powder | 1/8 cup |
| Bay Leaves (Tej Patta) | 10 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 10 g |
| Carbohydrates | 32 g |
| Fiber | 6 g |
| Fat | 3 g |
| Sodium | 320 mg |
Preparation Time
| Prep Time | 4 hours 10 minutes |
|---|---|
| Cook Time | 40 minutes |
| Total Time | 4 hours 50 minutes |
Servings
| Servings | 4 |
Cuisine
| Cuisine | Bengali |
Course
| Course | Snack |
Diet
| Diet | High Protein Vegetarian |
Instructions
Step 1: Preparing the Muri Masala
-
Roasting the Cumin and Coriander Seeds:
- Heat a pan on low flame and dry roast the cumin seeds and coriander seeds until they become fragrant and turn slightly brown. Be careful not to burn them, as it will affect the flavor.
- Once roasted, remove the seeds from the pan and set aside to cool.
-
Roasting the Bay Leaves:
- In the same pan, dry roast the bay leaves until they become crisp. Once they cool down, the leaves should easily crumble when pressed between your fingers.
-
Blending the Muri Masala:
- In a spice grinder, combine the roasted cumin seeds, coriander seeds, crisp bay leaves, rock salt, white pepper powder, amchur (dry mango powder), and red chilli powder.
- Grind these ingredients into a fine powder. This will be your homemade Muri Masala, which can be stored in an airtight container in the freezer for up to 6 months. The masala will retain its freshness, and you’ll need only a small amount for this recipe.
Step 2: Cooking the Yellow Peas
- Soaking and Pressure Cooking the Peas:
- Start by soaking the dried yellow or white peas for at least 4 hours or, for best results, overnight. The soaking helps soften the peas and reduces the cooking time.
- After soaking, drain the water and place the peas in a pressure cooker with 2 cups of water and a pinch of salt. Cook on high heat for 3 whistles. After the third whistle, lower the heat and let the peas simmer for an additional 15 minutes.
- Turn off the heat and allow the pressure to release naturally. Once the pressure is released, check if the peas are soft and mushy. If needed, cook them for a few more minutes.
Step 3: Making the Ghugni
-
Cooking the Ghugni:
- Heat 1 teaspoon of oil in a large pan. Add the grated ginger and turmeric powder, stirring for a minute to release the aroma of the spices.
- Add the cooked peas into the pan along with a pinch of salt, and stir well. Add 1 to 2 teaspoons of the prepared Muri Masala into the peas mixture. Adjust the salt to taste.
- Bring the mixture to a quick boil, letting the flavors combine and the masala mix thoroughly with the peas.
-
Finishing Touches:
- Once the Ghugni reaches the desired consistency (a thick curry-like texture), turn off the heat and add the finely chopped coriander leaves. Mix gently to retain the freshness of the herbs.
Step 4: Serving the Ghugni
-
Garnishing:
- When serving the Calcutta Style Ghugni, garnish with thinly sliced ginger and finely chopped green chillies for added zing. You can also squeeze fresh lemon juice over the Ghugni for a bright, tangy flavor.
-
Pairing Suggestions:
- Ghugni is traditionally served as a snack and is perfect for tea time. You can also serve it with Gujarati Methi Thepla (spiced fenugreek flatbread) for a more filling meal. The tanginess of the Ghugni paired with the thepla makes for a satisfying and wholesome dinner option.
Cooking Tips
-
Pressure Cooking Yellow Peas:
- If you are unfamiliar with pressure cooking peas, it’s important to note that peas belong to the legume family and need sufficient soaking and cooking time to become soft and easy to digest. Always soak the peas for at least 4 hours before cooking them in the pressure cooker for best results.
-
Adjusting the Muri Masala:
- The Muri Masala can be adjusted according to your spice tolerance. If you prefer a milder flavor, reduce the amount of red chilli powder or white pepper in the masala. The tanginess from the amchur powder will still give the Ghugni its signature taste.
-
Storing the Muri Masala:
- This spice blend is incredibly versatile and can be used for other dishes as well. Keep the masala stored in an airtight container in the freezer to retain its freshness. When stored properly, the masala stays fresh for up to 6 months.
Final Thoughts
The Calcutta Style Ghugni Recipe is an authentic Bengali dish that bursts with flavors from freshly ground spices and tender yellow peas. Whether you’re looking for a snack to enjoy with tea or a light and wholesome dinner, this recipe will certainly satisfy your cravings. Pair it with traditional Indian breads like thepla or enjoy it on its own. Make sure to save some of the homemade Muri Masala for your next culinary adventure!
