Calcutta Style Ghugni Recipe – Tangy Yellow Peas Curry
Ghugni is one of the most iconic street foods from Calcutta, and it’s loved for its tangy, spicy, and satisfying flavors. Made with dried yellow or white peas, this dish is a delightful snack, often served with a special spice mix known as muri masala. This tangy and spicy curry is perfect for tea time or a casual dinner when paired with Indian flatbreads like Methi Thepla. In this recipe, we’ll walk you through how to prepare this delicious Ghugni, starting with the preparation of the muri masala.
Course: Snack
Cuisine: Bengali
Diet: High Protein, Vegetarian
Ingredients for Ghugni
| Ingredients | Quantity |
|---|---|
| Dried Yellow/White Peas (Vatana) | 1 cup, soaked for 4 hours |
| Ginger | 1-inch piece, grated |
| Kalonji (Onion Nigella Seeds) | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Lemon | 1, to be used for serving |
| Green Chillies | 2, finely chopped |
| Fresh Ginger | 3-inch piece, thinly sliced |
| Fresh Coriander (Dhania) Leaves | 3 sprigs, finely chopped |
| Salt | To taste |
Ingredients for Muri Masala (makes about 1 cup)
| Ingredients | 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 leaves |
Preparation Time: 250 minutes (soaking & cooking)
Cooking Time: 40 minutes
Total Time: 290 minutes
Instructions
Step 1: Prepare the Muri Masala
To begin with, we’ll first make the special Muri Masala which is the secret ingredient that imparts the unique flavor to Ghugni.
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Roast the Seeds
Start by dry roasting the cumin and coriander seeds in a pan over low heat. Roast them until they turn brown and fragrant. Be sure to stir continuously to prevent them from burning. Once roasted, remove them from the heat and set aside to cool. -
Roast the Bay Leaves
Next, roast the bay leaves in the same pan until they become crisp. You should be able to crumble them easily between your fingers. Once done, set them aside. -
Blend the Masala
Combine the roasted cumin, coriander, and bay leaves with the remaining ingredients: rock salt, white pepper powder, amchur, and red chili powder. Blend everything together into a fine powder using a spice grinder or mortar and pestle. -
Store the Muri Masala
Store the Muri Masala in an airtight container or zip-lock bag in the freezer to preserve its freshness. This masala can last for about 4 to 6 months.
Step 2: Prepare the Ghugni
Once your Muri Masala is ready, let’s move on to making the Ghugni itself.
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Cook the Soaked Yellow Peas
After soaking the yellow peas for 4 hours or overnight, cook them in a pressure cooker. Add the soaked peas, 2 cups of water, and a pinch of salt to the pressure cooker. Cook on high heat for 3 whistles, then reduce the heat to low and simmer for another 15 minutes. Turn off the heat and allow the pressure to release naturally. The peas should be soft and slightly mushy by this time. -
Prepare the Ghugni Base
Heat 1 teaspoon of oil in a large pan. Add the grated ginger and sauté until it becomes aromatic. Now, add the turmeric powder and the cooked yellow peas to the pan. Stir everything together. Add 1 to 2 teaspoons of the Muri Masala to the mixture. Adjust the salt to your taste. -
Final Touches
Let the Ghugni simmer for a few minutes so the flavors combine. Stir in freshly chopped coriander leaves for a burst of freshness and color. Turn off the heat once everything is well mixed.
Step 3: Serve the Ghugni
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Serving Suggestions
Serve the Calcutta-style Ghugni hot, garnished with thinly sliced ginger, chopped green chilies, and a squeeze of lemon juice. This tangy, spicy curry is perfect as a street-food style snack, and it pairs wonderfully with crispy crackers, fried snacks, or even a warm Indian flatbread like Methi Thepla. -
Enjoy with Tea
Ghugni makes a delicious snack that you can enjoy with a steaming cup of tea, making it a perfect addition to your afternoon snack repertoire.
Tips for Making Perfect Ghugni
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Soaking the Peas: It’s essential to soak the yellow peas for at least 4 hours or overnight. This helps reduce the cooking time and makes them soft and easy to cook.
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Muri Masala Storage: If you make a large batch of Muri Masala, it can be stored in the freezer to retain its freshness. Always use a clean, dry spoon when scooping out the masala to avoid contamination.
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Adjust the Spice Level: You can control the heat of this dish by adjusting the amount of green chilies and red chili powder. If you prefer a milder version, reduce the amount of chili powder.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 12 g |
| Fat | 4 g |
| Carbohydrates | 30 g |
| Fiber | 9 g |
| Sugar | 5 g |
| Sodium | 350 mg |
Enjoy the vibrant and tangy flavors of this Calcutta-style Ghugni, and delight your taste buds with this simple yet rich snack that captures the essence of Bengali street food.
