Snack
Homemade Calcutta Style Ghugni Recipe-Tangy Yellow Peas Curry
This homemade Homemade Calcutta Style Ghugni Recipe-Tangy Yellow Peas Curry recipe is flavorful, easy to prepare and suitable for Snack diets....
⏱️
250 Min Prep
🔥
40 Min Cook
🍽️
4 Servings
🥗
High Protein Vegetarian
Ingredients
- 1 cup Dried Yellow/White Peas (Vatana) - soaked for 4 hourse
- 1 inch Ginger - grated
- 1/2 teaspoon Kalonji (Onion Nigella Seeds)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 Lemon - to be used when serving
- 2 Green Chillies - finely chopped
- 3 inch Ginger - thinly sliced
- 3 sprig Coriander (Dhania) Leaves - finely chopped
- Salt - to taste
- 1/4 cup Cumin seeds (Jeera)
- 1/4 cup Coriander (Dhania) Seeds
- 1/8 cup Rock Salt
- 1/8 cup White pepper powder
- 1/8 cup Amchur (Dry Mango Powder)
- 1/8 cup Red Chilli powder
- 10 Bay leaves (tej patta)
Instructions
1
To begin making the Calcutta Style Ghugni preparation guide, firstly we will make the Muri Masala.To make the muri masala, toast the cumin and coriander seeds until browned well.
2
toast on low bring to temperature, so it does not overcook and turn black.
3
Remove from bring to temperature and keep it aside.Next toast the bay leaves until crisp.
4
When you crumble with hands it will smash immediately.
5
Combine all the roasted elements with the rest of the remaining elements and mash into a fine dusting honeyed-smelling element.Store the Muri/Moodi Masala in the freezer to retain freshness for about 4 to 6 months.
6
We will not be using all the masala for this dish.To next step is to make the Ghugni preparation guide.
7
We will first oven-cook the soaked yellow peas until soft and mushy.
8
See video preparation guide of how to oven-cook peas in a pressure cooker. Soak for 4 hours or overnight & oven-cook in the pressure cooker along with 2 cups of liquid and a pinch of table salt for about 3 whistles.
9
After 3 whistles turn the bring to temperature to low and stew for 15 moments and turn off the bring to temperature.
10
Allow the pressure to release naturally.Peas comes under the legume category when dried and hence requires the similar amount of soaking and culinary preparation time as other legumes.
11
Once the yellow peas are cooked, making the Ghugni is very simple.bring to temperature a teaspoon of fat in a skillet; mix in in the grated ginger, turmeric dusting honeyed-smelling element, the cooked peas and just 1 or 2 teaspoons of the above moodi masala.
12
Adjust the table salt as required. Give the Ghugni a rapid bubble, then mix gently in the cut up coriander leaves and turn off the bring to temperature.dish up the Calcutta Ghugni along with thinly sliced ginger and more green chillies on the top as a tea time snack or even along with Gujarati Methi Thepla for dinner.
Recipe Information
Cuisine
Bengali Recipes
Bengali Recipes
Course
Snack
Snack
Diet
High Protein Vegetarian
High Protein Vegetarian
Total Time
290 mins
290 mins
Recipe Time chart
Preparation Time
250 minsCooking Time
40 minsTotal Time
290 minsMaster Chef
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