Ghugni ! Street Style Delicious Peas Recipe ! Bengali Style Ghugni #ghugni #ghugnirecipe #ghugnichaat #deliciouspeasrecipe …
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Ghugni: A Street Style Delicious Peas Recipe from Bengal
When it comes to street food, Indian cities are brimming with delectable treats, and Bengal is no exception. Among the array of culinary delights, Ghugni stands out as a beloved snack that offers a burst of flavor and cultural heritage. This street-side delicacy, rich in protein and taste, is a must-try for anyone visiting the vibrant streets of Kolkata or any town in West Bengal.
What is Ghugni?
Ghugni is a dish made primarily from yellow or white peas, also known as dried peas or matar. Stewed to perfection with a medley of spices, this dish is both hearty and satisfying. Traditionally served with a sprinkling of chopped onions, fresh coriander, and a dash of lemon, Ghugni is a perfect snacking option anytime, whether enjoyed alone or paired with crispy puris or soft pav.
Ingredients
For the Ghugni:
- 1 cup dried white or yellow peas (soaked overnight)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 1-2 green chilies, chopped (adjust to taste)
- 1 tablespoon ginger-garlic paste
- 1 medium tomato, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- Salt to taste
- 2 cups water
For Garnishing:
- Chopped onions
- Fresh coriander leaves, chopped
- Lemon wedges
- Green chilies, slit
Instructions
Step 1: Preparing the Peas
- Soak the Peas: Begin by soaking the dried peas in water overnight. This helps soften them and reduces cooking time.
- Cook the Peas: Drain the peas and rinse them. In a pressure cooker, add the peas, 2 cups of water, and a pinch of salt. Cook for about 20-25 minutes or until they are tender but not mushy. If you don’t have a pressure cooker, you can boil them in a regular pot, which will take longer.
Step 2: Making the Ghugni
- Heat the Oil: In a pan, heat 2 tablespoons of oil over medium heat. Add cumin seeds and wait for them to sizzle.
- Sauté Onions: Add the finely chopped onions and sauté until they turn translucent and golden brown.
- Add Ginger-Garlic Paste: Mix in the ginger-garlic paste and green chilies, sautéing until the raw smell disappears.
- Tomatoes and Spices: Add chopped tomatoes and cook until they turn soft. Now, mix in turmeric powder, red chili powder, and coriander powder. Stir this mixture until the oil starts to separate from the masala.
- Add Cooked Peas: Once the masala is well-cooked, add the boiled peas, mixing them thoroughly with the spice mix. Adjust salt to taste.
- Simmer: Add a little more water if needed for the desired consistency. Let it simmer for about 5-10 minutes, allowing the flavors to meld together.
Step 3: Serving
- Plate the Ghugni: Transfer the Ghugni to a serving bowl.
- Garnish: Top with chopped onions, fresh coriander, and a few wedges of lemon. For an extra kick, add slit green chilies.
- Accompaniments: It can be served with crispy puris, buns, or simply enjoyed on its own.
Why You Should Try Ghugni
Ghugni is more than just a street food staple; it’s a taste of Bengal’s rich culinary tradition. The melding of spices, the freshness of the garnishes, and the hearty texture of the peas make this dish irresistible. Whether you are a fan of vegetarian dishes or just curious about trying authentic Bengali flavors, Ghugni will certainly delight your palate.
Final Thoughts
Next time you’re wandering through the streets of Kolkata or even cooking at home, give Ghugni a chance. It’s easy to prepare, packed with flavors, and offers a warm sense of nostalgia that connects people to their roots. Enjoy this delicious street food at any time of the day, and let the flavors of Bengali cuisine take you on a delightful culinary journey!
