Ghugni recipe, a delightful and robust curry made from white or yellow dried peas (matar), is a staple in Eastern Indian cuisine, particularly cherished as a popular street food snack. This hearty dish masterfully combines the earthy flavors of peas and potatoes with an aromatic blend of whole and powdered spices, culminating in a truly satisfying experience. Topped generously with fresh chopped onions, fiery green chilies, and vibrant coriander leaves, each spoonful of Ghugni promises a burst of flavor that will leave you craving for more. Beyond its irresistible taste, Ghugni is celebrated for being light yet fulfilling, incredibly delicious, and remarkably budget-friendly, making it a beloved meal or snack for all.
Discovering Ghugni: An Iconic Indian Street Food
Ghugni, also known as curried dried white or yellow peas, holds a significant place in the culinary landscape of India. Its origins trace back to the eastern states, where it has evolved into an iconic street food snack, deeply embedded in the local culture and daily life. Especially prominent in regions like Bengal, Odisha, and Bihar, Ghugni is not just food; it’s a culinary expression of tradition and community. Its widespread appeal transcends age, making it a favorite among children and adults alike. This versatile dish is enjoyed not only as a standalone snack but also serves as a flavorful accompaniment to various meals or as a foundational base for more intricate street food creations.
Unlike many other street foods that often lean towards indulgence, Ghugni stands out as a relatively healthy option. The primary ingredient, dried white or yellow peas, are a nutritional powerhouse. These peas are harvested from fully matured pods and then dried, preserving their rich nutrient profile. They are an excellent source of plant-based protein, essential dietary fiber, and a host of vital micronutrients. Available throughout the year, dried peas offer a convenient and nutritious alternative to fresh peas, ensuring that the goodness of Ghugni can be savored any time. Their accessibility and affordability further contribute to Ghugni’s widespread popularity, allowing everyone to enjoy this wholesome and delicious dish.
Regional Flavors: The Diverse World of Ghugni
The beauty of Ghugni lies in its regional variations, each offering a unique twist on the classic preparation, reflecting the distinct culinary traditions of different Indian states. While the core ingredient—dried peas—remains constant, the choice of additional ingredients and the blend of spices can transform the dish significantly.
In Bengal and Odisha, Ghugni is predominantly made with dried white peas, resulting in a light-colored, subtly spiced curry that is often topped with various crunchy and fresh garnishes. The Bengali version, in particular, is renowned for its delicate balance of sweet, spicy, and tangy notes, achieved through specific spice combinations and sometimes a touch of tamarind or jaggery.
The Bihari rendition of Ghugni presents a notable departure by typically featuring black chickpeas, also known as kala chana, instead of white peas. This choice lends a deeper, nuttier flavor and a slightly different texture to the dish, making it a distinct experience. The spices used in Bihari Ghugni often lean towards a more robust and earthy profile, creating a hearty and filling meal.
While Ghugni is fundamentally a vegan dish, highlighting the versatility of plant-based ingredients, Calcutta (Kolkata) offers fascinating non-vegetarian adaptations. Here, it’s not uncommon to find Ghugni enriched with the addition of boiled eggs, succulent chicken pieces, or flavorful minced mutton. These variations add a layer of richness and complexity, transforming the humble pea curry into a more elaborate and indulgent dish, catering to diverse palates and preferences. Regardless of the regional interpretation, the essence of Ghugni — a comforting, spiced pea curry — remains a constant, celebrated across Eastern India.
Ghugni: A Pantry Staple for Hearty Meals
Dried white peas are an indispensable pantry ingredient in many Indian households, and for good reason. They form the foundation of dishes like this delightful dried white peas potato curry, which is a go-to recipe for many, especially on days when fresh vegetables might be scarce. With just a handful of staple ingredients, you can effortlessly whip up a truly hearty, fulfilling, and flavorsome meal. This dish proves that delicious and nutritious food doesn’t require an extensive shopping list or complex culinary techniques.
Should dried white peas not be readily available, dried green peas make an excellent substitute, offering a similar texture and nutritional value, allowing you to enjoy Ghugni without compromise. The base for this versatile matar ghugni typically comprises finely chopped onions, pungent ginger-garlic paste, and ripe tomatoes, creating an aromatic and savory foundation for the curry. This combination provides a depth of flavor that is simply irresistible, transforming simple peas into a mouth-watering snack or meal.
For those who prefer a variation or have dietary restrictions, it’s also possible to prepare Ghugni without onion and garlic, adapting the spice blend to achieve a flavorful result. The adaptability of Ghugni is one of its many charms, allowing for personalized touches while retaining its authentic essence. If you enjoy wholesome pea-based snacks, you might also like to explore other similar recipes such as Matar Chaat, which shares the same comforting foundation of spiced peas.
More Delicious Indian Snack Recipes to Try:
- Jhal Muri: A Puffed Rice Street Snack
- Quick Boiled Aloo Chaat: Spiced Potato Delight
Essential Ingredients for Your Perfect Ghugni
Creating an authentic and delicious Ghugni requires a thoughtful selection of fresh produce and aromatic spices. Here’s a detailed look at the key components you’ll need:
- White/Yellow Peas: The star ingredient. Ensure they are thoroughly washed and soaked overnight, or for a minimum of 8 hours, to soften them for proper cooking. Soaking is crucial for even cooking and digestibility.
- Fresh Vegetables:
- Potatoes: One medium-sized potato, peeled and cut into small cubes, adds a wonderful texture and helps thicken the curry.
- Onion: Essential for building a flavorful base. One medium-sized onion, finely chopped, provides sweetness and aroma when sautéed.
- Tomato: One large, ripe tomato, chopped, contributes tanginess and a rich, saucy consistency to the curry.
- Aromatic Spice Paste:
- Ginger-Garlic Paste: A teaspoon of freshly made ginger-garlic paste is vital for the foundational aroma and flavor profile of Ghugni.
- Whole Spices:
- Bay Leaf: One bay leaf, added to hot oil, infuses the dish with a subtle, earthy fragrance that enhances the overall aroma.
- Powdered Spices: A blend of ground spices creates the signature taste of Ghugni.
- Turmeric Powder: Imparts a beautiful golden color and mild, earthy notes.
- Red Chili Powder: Provides the desired level of heat. Adjust according to your preference.
- Coriander Powder: Adds a warm, citrusy, and slightly sweet flavor, rounding out the spice blend.
- Roasted Cumin Powder: Essential for its smoky, earthy aroma and distinctive flavor.
- Garam Masala Powder: A finishing spice blend that brings warmth and complexity to the dish.
- Fresh Herbs:
- Fresh Coriander Leaves: A generous handful of finely chopped fresh coriander (cilantro) is used both in the curry and as a garnish, adding a burst of freshness and color.
- Seasoning and Cooking Medium:
- Sea Salt: To taste, crucial for balancing all the flavors.
- Oil: Any neutral cooking oil, such as sunflower oil, works well for sautéing and cooking the spices.
Detailed measurements for each ingredient can be found in the printable recipe card provided at the bottom of this page.
Step-by-Step Preparations for Authentic Ghugni
Creating a delicious pot of Ghugni involves a few straightforward steps, ensuring each ingredient contributes to the rich flavor of the final dish. Follow these instructions carefully for the best results:
Part 1: Cooking the Dried White Peas
- Begin by taking your thoroughly soaked white or yellow peas, diced potato cubes, water, salt, and turmeric powder. Place all these ingredients into a pressure cooker.
- Close the lid and pressure cook the mixture. Allow it to cook for one whistle over a high flame, then reduce the heat to a simmer and continue cooking for another 5 minutes. This ensures the peas and potatoes become tender.
- Once the cooking time is complete, remove the pressure cooker from the flame. Allow the pressure to release naturally and completely on its own before opening the lid. This is crucial for safety and texture.
- After the pressure has settled, transfer the cooked peas and potatoes to a separate bowl and set them aside. They should be soft but still hold their shape.
Part 2: Crafting the Aromatic Curry Base
- Heat oil in a large pan or kadai over medium heat. Once the oil becomes hot, add the bay leaf and the finely chopped onion. Sauté the onions, stirring frequently, until they turn beautifully golden brown. This step is essential for developing a rich, sweet flavor base.
- Next, add the ginger-garlic paste to the pan. Continue to sauté for another minute or two, stirring constantly, until the raw smell of ginger and garlic completely disappears. This ensures a pleasant aroma and taste.
- Stir in the turmeric powder and red chili powder. To prevent the spices from burning, add a small dash of water and mix well. Cook for about 30 seconds until fragrant.
- Now, add the chopped tomatoes and salt to the pan. Cook, stirring occasionally, until the tomatoes soften significantly and become mushy, blending into a cohesive sauce.
- Add the coriander powder to the tomato-onion mixture. Sauté for another minute, ensuring the powder is well incorporated and its raw scent is cooked out.
- Gently add the previously cooked peas and potatoes to the pan with the curry base. Mix everything thoroughly, ensuring the peas and potatoes are well coated with the aromatic spice mixture. Cover the pan and let it cook over a medium flame for about 5 minutes, allowing the flavors to meld together.
- Finally, stir in the roasted cumin powder, garam masala powder, and a generous amount of chopped fresh coriander leaves. Mix well to distribute these finishing spices and herbs. Remove the pan from the flame immediately.
- Your piping hot Ghugni is now ready to be served! Garnish each serving with a sprinkle of finely chopped onion, fresh coriander, green chili, a pinch of black salt, a dash of roasted cumin powder, and a squeeze of fresh lemon juice for an extra zing.
Delightful Serving Suggestions for Ghugni
Ghugni is incredibly versatile and can be enjoyed in numerous ways, transforming from a simple snack into a complete meal depending on how it’s served. Here are some popular and delicious serving suggestions to enhance your Ghugni experience:
- As a Traditional Chaat: Serve Ghugni warm in a bowl, generously topped with an assortment of fresh ingredients. This includes finely chopped raw onion, spicy green chilies, fragrant coriander leaves, a sprinkle of tangy black salt, a pinch of roasted cumin powder, a drizzle of thick tamarind water (imli chutney), and a generous scattering of crunchy bhujia or sev (crispy chickpea noodles). This creates a vibrant, multi-textured chaat that tantalizes the taste buds.
- Chaat Base: Utilize Ghugni as a hearty and flavorful base for more elaborate chaat preparations. Its robust texture and spiced profile make it an excellent foundation upon which other chaat elements can be built.
- Yogurt-Enhanced Meal: For a refreshing twist, serve Ghugni topped with cool, creamy plain curd (yogurt). Add chopped onions, crisp cucumber pieces, fresh coriander leaves, black salt, and roasted cumin powder. This combination offers a delightful contrast of temperatures and textures, perfect for a light yet satisfying meal.
- Accompaniment to Indian Breads and Rice: Ghugni pairs wonderfully as a side dish with a variety of Indian breads and rice dishes. Enjoy it alongside steamed basmati rice, fragrant pulao, soft rotis, flaky parathas, deep-fried luchi (poori), or fluffy kulchas. A squeeze of fresh lime juice over the Ghugni before serving adds a bright, zesty note that complements its rich flavors beautifully.
- With Puffed Rice and Fritters: For an authentic street food experience, Ghugni is often paired with puffed rice (murmura), crispy onion pakoda (onion fritters), or soft bara (vada). The combination of textures and flavors is a classic and deeply satisfying pairing.
Chef’s Notes for Perfect Ghugni
- Soaking is Key: Always remember to soak your dried white or yellow peas in water for a minimum of 8 hours, or preferably overnight. This significantly reduces cooking time and ensures the peas cook evenly and become tender.
- Adjust Cooking Time: Not all dried peas are created equal. Some varieties or older batches might require a little more cooking time to reach the desired tenderness. Always check for softness before concluding the cooking process, whether in a pressure cooker or open pan.
- Avoid Overcooking: While tenderness is desired, be careful not to overcook the peas. Overcooked peas can become mushy and lose their distinct texture, which is an important part of Ghugni’s charm. They should be soft but still hold their shape.
Ghugni Recipe | Street Style Ghugni
Ghugni Recipe | Street Style Ghugni
Delicious ghugni topped with fresh onion, coriander, and spices. It’s light, filling, and quite easy on the pockets, embodying the true essence of Indian street food.
Course: Side Dish, Snack
Cuisine: Indian
Keyword: Bengali ghugni recipe, Ghugni, Ghugni recipe, Street style ghugni
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Geetanjali
Equipment
- Pressure cooker
- Pan with lid
Ingredients
For cooking the Dried Peas
- 1 cup whole dried white or yellow peas/matar (washed and soaked overnight)
- 1 medium-sized potato (peeled, cut into small cubes, and washed)
- 3 cups water
- ½ teaspoon salt
- ⅓ teaspoon turmeric powder
For the Curry
- 2 tablespoon oil
- 1 bay leaf
- 1 medium-sized onion (finely chopped)
- 1 teaspoon ginger-garlic paste
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 large tomato (chopped)
- Salt to taste
- 1 tablespoon coriander powder
- 1 teaspoon roasted cumin powder
- 2 tablespoon fresh coriander/cilantro (finely chopped)
- ⅓ teaspoon garam masala powder
For Garnishing (optional)
- Finely chopped onion
- Finely chopped coriander
- Chopped green chili
- Black salt
- Lemon juice
- Roasted cumin powder
Instructions
Cooking the Dried White Peas
- Take soaked white peas, potato cubes, water, salt, and turmeric powder in a pressure cooker.
- Pressure cook for one whistle over a high flame and simmer for 5 minutes.
- Remove from flame and allow the pressure to settle on its own.
- Once done, transfer to a bowl and set aside.
Making the Curry
- Heat oil in a pan. Once the oil turns hot, add bay leaf and chopped onion. Sauté until onions turn golden in color.
- Add ginger-garlic paste and sauté until raw smell goes.
- Add turmeric powder, red chili powder, and a dash of water. Stir to mix.
- Add chopped tomatoes and salt. Sauté till tomatoes become soft and mushy.
- Add coriander powder. Sauté to mix.
- Add cooked peas and potatoes. Mix well. Cover and cook over medium flame for 5 minutes.
- Add roasted cumin powder, garam masala powder, and chopped coriander. Mix well and remove from flame.
- Serve piping hot ghugni garnishing with chopped onion, coriander, green chili, black salt, roasted cumin powder, and lemon juice.
Notes
- Make sure to soak the dried peas for at least 8 hours.
- Some dried peas take a little more time to cook. Hence cook accordingly.
- While cooking the yellow peas make sure they are not overcooked, as they can turn mushy.
Nutrition Disclaimer:
Nutrition information provided is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.