Calcutta Style Ghugni Recipe-Tangy Yellow Peas Curry
A high protein Bengali Recipes recipe with dried yellow/white peas (vatana) - soaked for 4 hourse, inch ginger - grated, kalonji (onion nigella seeds). Ready in 4h 50m, serves 4.
Curated byAnanya Chatterjee🇮🇳
Instructions
21 steps- 1
To begin making the Calcutta Style Ghugni Recipe, firstly we will make the Muri Masala
- 2
To make the muri masala, roast the cumin and coriander seeds until browned well
sprig coriander (dhania) leaves - finely chopped(3)cumin seeds (jeera)(1/4 cup)coriander (dhania) seeds(1/4 cup) - 3
Roast on low heat, so it does not burn and turn black
- 4
Remove from heat and keep it aside
- 5
Next roast the bay leaves until crisp
sprig coriander (dhania) leaves - finely chopped(3)bay leaves (tej patta)(10) - 6
When you crumble with hands it will crush immediately
lemon - to be used when serving(1) - 7
Combine all the roasted ingredients with the rest of the remaining ingredients and blend into a fine powder
turmeric powder (haldi)(1/4 teaspoon)white pepper powder(0.1 cup)red chilli powder(0.1 cup) - 8
Store the Muri/Moodi Masala in the freezer to retain freshness for about 4 to 6 months
- 9
We will not be using all the masala for this dish
- 10
To next step is to make the Ghugni Recipe
- 11
We will first cook the soaked yellow peas until soft and mushy
dried yellow/white peas (vatana) - soaked for 4 hourse(1 cup) - 12
See video recipe of how to cook peas in a pressure cooker
dried yellow/white peas (vatana) - soaked for 4 hourse(1 cup) - 13
Soak for 4 hours or overnight & cook in the pressure cooker along with 2 cups of water and a pinch of salt for about 3 whistles
inch ginger - grated(1)inch ginger - thinly sliced(3)salt - to tasterock salt(0.1 cup) - 14
After 3 whistles turn the heat to low and simmer for 15 minutes and turn off the heat
- 15
Allow the pressure to release naturally
- 16
Peas comes under the legume category when dried and hence requires the similar amount of soaking and cooking time as other legumes
dried yellow/white peas (vatana) - soaked for 4 hourse(1 cup)lemon - to be used when serving(1) - 17
Once the yellow peas are cooked, making the Ghugni is very simple
dried yellow/white peas (vatana) - soaked for 4 hourse(1 cup) - 18
Heat a teaspoon of oil in a pan; add in the grated ginger, turmeric powder, the cooked peas and just 1 or 2 teaspoons of the above moodi masala
dried yellow/white peas (vatana) - soaked for 4 hourse(1 cup)inch ginger - grated(1)turmeric powder (haldi)(1/4 teaspoon)inch ginger - thinly sliced(3)white pepper powder(0.1 cup)red chilli powder(0.1 cup) - 19
Adjust the salt as required
salt - to tasterock salt(0.1 cup) - 20
Give the Ghugni a quick boil, then stir in the chopped coriander leaves and turn off the heat
green chillies - finely chopped(2)sprig coriander (dhania) leaves - finely chopped(3)coriander (dhania) seeds(1/4 cup)bay leaves (tej patta)(10) - 21
Serve 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
inch ginger - grated(1)green chillies - finely chopped(2)inch ginger - thinly sliced(3)red chilli powder(0.1 cup)
Rate this recipe
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Calcutta Style Ghugni Recipe-Tangy Yellow Peas Curry
A high protein Bengali Recipes recipe with dried yellow/white peas (vatana) - soaked for 4 hourse, inch ginger - grated, kalonji (onion nigella seeds). Ready in 4h 50m, serves 4.
Curated byAnanya Chatterjee🇮🇳
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Directions
21 steps- 1
To begin making the Calcutta Style Ghugni Recipe, firstly we will make the Muri Masala
- 2
To make the muri masala, roast the cumin and coriander seeds until browned well
sprig coriander (dhania) leaves - finely chopped(3)cumin seeds (jeera)(1/4 cup)coriander (dhania) seeds(1/4 cup) - 3
Roast on low heat, so it does not burn and turn black
- 4
Remove from heat and keep it aside
- 5
Next roast the bay leaves until crisp
sprig coriander (dhania) leaves - finely chopped(3)bay leaves (tej patta)(10) - 6
When you crumble with hands it will crush immediately
lemon - to be used when serving(1) - 7
Combine all the roasted ingredients with the rest of the remaining ingredients and blend into a fine powder
turmeric powder (haldi)(1/4 teaspoon)white pepper powder(0.1 cup)red chilli powder(0.1 cup) - 8
Store the Muri/Moodi Masala in the freezer to retain freshness for about 4 to 6 months
- 9
We will not be using all the masala for this dish
- 10
To next step is to make the Ghugni Recipe
- 11
We will first cook the soaked yellow peas until soft and mushy
dried yellow/white peas (vatana) - soaked for 4 hourse(1 cup) - 12
See video recipe of how to cook peas in a pressure cooker
dried yellow/white peas (vatana) - soaked for 4 hourse(1 cup) - 13
Soak for 4 hours or overnight & cook in the pressure cooker along with 2 cups of water and a pinch of salt for about 3 whistles
inch ginger - grated(1)inch ginger - thinly sliced(3)salt - to tasterock salt(0.1 cup) - 14
After 3 whistles turn the heat to low and simmer for 15 minutes and turn off the heat
- 15
Allow the pressure to release naturally
- 16
Peas comes under the legume category when dried and hence requires the similar amount of soaking and cooking time as other legumes
dried yellow/white peas (vatana) - soaked for 4 hourse(1 cup)lemon - to be used when serving(1) - 17
Once the yellow peas are cooked, making the Ghugni is very simple
dried yellow/white peas (vatana) - soaked for 4 hourse(1 cup) - 18
Heat a teaspoon of oil in a pan; add in the grated ginger, turmeric powder, the cooked peas and just 1 or 2 teaspoons of the above moodi masala
dried yellow/white peas (vatana) - soaked for 4 hourse(1 cup)inch ginger - grated(1)turmeric powder (haldi)(1/4 teaspoon)inch ginger - thinly sliced(3)white pepper powder(0.1 cup)red chilli powder(0.1 cup) - 19
Adjust the salt as required
salt - to tasterock salt(0.1 cup) - 20
Give the Ghugni a quick boil, then stir in the chopped coriander leaves and turn off the heat
green chillies - finely chopped(2)sprig coriander (dhania) leaves - finely chopped(3)coriander (dhania) seeds(1/4 cup)bay leaves (tej patta)(10) - 21
Serve 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
inch ginger - grated(1)green chillies - finely chopped(2)inch ginger - thinly sliced(3)red chilli powder(0.1 cup)
Rate this recipe
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