ghugni recipe | bengali ghugni recipe

ghugni recipe

ghugni recipe with step by step pictures | bengali ghugni recipe | dried yellow peas curry

Bengalis are known for their love for food and festivities. Their enthusiasm is just so contagious. And their food, that’s something everyone should try at least ones in their lifetime. Bengali sweets are popular all over the country, and hence don’t need an introduction. For now let’s talk about the savories. From the delicacies like kosha mangsho to humble street food like chaat, it’s all just so divine.

The street food scene of Kolkata is buzzing with so many different kinds of food being sold across the shops lining the streets. During my most recent visit, which was a couple of years ago, I got my first taste of the authentic Bengali food. The street food was my favorite part – jhalmuri, phuchka, shinghara, kathi rolls, luchi and aloo dum, and ghugni. Everything was just to die for!

I got to witness how they made these wonders of deliciousness and with a hope of recreating them at home, I came back with a bagful of happy memories. Years passed by but the hope stayed. So finally, I decided to do it and start with ghugni, because it seemed easy for me to begin with. With whatever little I remember, I tried to recreate the recipe of ghugni with the help of that shared by the Bong Eats. I can say this by far the most authentic recipe of ghugni. Although, I have adjusted the amount of ingredients and spices to suit my palate.

choosing peas for making ghugni recipe

Bengali style ghugni recipe is made with dried whole yellow peas, known as motor dal in Bengali. Some people also call it ghugni matar. If at all you are not able to find dried yellow peas, you may use the dried green peas, which are easily available. The taste and flavour will vary a bit, but that is the best substitute. People who do not like the flavour of dried peas, yet want to have a taste of Bengali food can also make ghugni with kabuli chana.

what to serve with motor ghugni recipe

kolkata street style matar ghugni

Ghugni is a very humble dish, very simple, yet very flavourful. It has a thick stew like consistency. It can be had on its own as a chaat or paired with luchi, which is a light, flaky and fluffy deep-fried flatbread made from refined flour. Ghugni and luchi make a complete meal.

This recipe for ghugni needs some preparation like making the fresh batch of masala or spice blend. You need to have some sweet tamarind chutney at hand. I always have a big batch of it in the fridge. You can find the recipe of the sweet tamarind chutney here.

Cooking ghugni takes longer if you boil the dried yellow peas in a pot. If you want to speed up the process, pressure cook the peas for 2-3 whistles. Ghugni has a fuller taste because there is sweetness, some spice, some tartness. It’s a wonderful blend of different kinds of tastes and flavours.

Now let’s see how to make Kolkata style matar ghugni recipe.

how to make motor ghugni recipe

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ghugni recipe | motor ghugni recipe - bengali style
 
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Ghugni is a Bengali style preparation of curried dried yellow peas. It is an iconic Bengali street food preparation. Boasting a strong flavour of mustard oil and garam masala, ghugni is a spicy and tangy dish. Have it on its own or serve it up with luchi.
Author:
Recipe type: Snack
Cuisine: Indian
Serves: 5-6
Ingredients
To prepare the peas
  • Dried whole yellow peas - ¾ cups
  • Onions - 1 small, sliced
  • Water - 5 cups
  • Salt - to taste
Other Ingredients
  • Mustard oil - 2 tbsp
  • Ghee - 1 tbsp
  • Fresh coconut - 2 tbsp, chopped
  • Bay leaves - 4
  • Cinnamon - 1-inch piece
  • Dried red chilies - 3
  • Cloves - 3
  • Green cardamoms - 3
  • Cumin seeds - ½ tsp
  • Onion - 1 large, finely sliced
  • Potatoes - 1 medium, diced
  • Tomatoes - 1 medium, finely chopped
  • Ginger - 2-inch piece
  • Garlic - 6 medium-sized cloves
  • Green chilies - 2 + 2
  • Byadgi red chili powder - 1 tsp or Regular red chili powder - ½ tsp
  • Turmeric - ½ tsp
  • Coriander powder - 1 tsp
  • Roasted cumin powder - 1 tsp
  • Bhaja moshla / Bengali bhuna masala powder - ½ tsp
  • Salt - to taste
  • Sugar - 1 tsp
  • Fresh coriander - for garnish
  • Water
For garnish
  • Onions - finely chopped
  • Bhaja moshla
  • Sweet tamarind chutney (recipe here)
Instructions
  1. For making Bengali matar ghugni, start off by soaking ¾ cup dried whole yellow peas for 8 hours. Then drain them.
  2. Combine the yellow peas, onion, salt, and water in a pot.
  3. Bring it to a boil.
  4. Then turn the heat to low and let it simmer until the peas are cooked. Stir the peas occasionally. Alternatively, pressure cook the peas for 2 whistles.
  5. When the peas are done, strain them. Reserve the stock. The peas should be soft yet hold their shape. It is fine if their skin tends to come off.
  6. While the peas were cooking, I crushed 2 green chilies, ginger, and garlic in the mortar-pestle.
  7. Also, combine the ground spices in a bowl; turmeric, red chili, coriander powder, and cumin powder. Add in ½ cup water and give it a mix to form a paste.
  8. In another pot or pan, heat mustard oil until it smokes. Let it cool down a bit. Add in the ghee and turn the heat back on.
  9. Saute the chopped coconut until golden brown. Take it out on a plate.
  10. In the remaining oil, add the whole spices; cumin seeds, whole red chilies, cloves, bay leaves, cinnamon, and green cardamoms. Saute for a few seconds.
  11. Next, toss in the onions and saute until they turn pink.
  12. Add in the diced potatoes and saute for 2-3 minutes. The potato should get some color.
  13. Add the tomatoes and cook until they turn soft.
  14. Now, add the crushed ginger, green chili, and garlic and saute until the raw smell goes away.
  15. Pour in the mixture of spices.
  16. Saute on low heat for 5-6 minutes until oil begins to separate.
  17. Add the strained boiled yellow peas. Stir gently.
  18. Add the reserved stock. You may add more water to adjust the consistency. Adjust the salt.
  19. Bring it to a boil. Then let the ghugni simmer for 5-6 minutes. It should have a stew-like consistency.
  20. Finally, add in the fried coconut, bhaja moshla, 2 slit green chilies, sugar, and fresh coriander.
  21. Give it a stir. Bengali style matar ghugni is ready.
  22. When you serve it in individual bowls, garnish it with some chopped onions, tamarind chutney, and more bhaja moshla. Enjoy the ghugni on its own or with some hot luchi!
Notes
Nutritional Info per Serving - Approximate Values
Nutrition Information
Calories: 125 kcal Fat: 5 g Carbohydrates: 9 g Sugar: 4 g Sodium: 20 mg Fiber: 3.2 g Protein: 4.5 g Cholesterol: 3 mg

bengali style ghugni recipe with step by step pictures


Step 1

For making Bengali matar ghugni, start off by soaking 3/4 cup dried whole yellow peas for 8 hours. Then drain them.

soaking the dried whole yellow peas


Step 2

Combine the yellow peas, 1 small sliced onion, and salt to taste in a pot.

cooking the matar for ghugni


Step 3

Add in 5 cups of water.

boiling the yellow motor dal with onions


Step 4

Bring it to a boil.

making bengali style matar ghugni


Step 5

Then turn the heat to low and let it simmer until the peas are cooked. Stir the peas occasionally. Alternatively, pressure cook the peas for 2 whistles.

boiling the yellow peas


Step 6

When the peas are done, strain them. Reserve the stock. The peas should be soft yet hold their shape. It is fine if their skin tends to come off.

straining the ghugni matar


Step 7

While the peas were cooking, I crushed 2 green chilies, 2-inches ginger, and 6 cloves of garlic in the mortar-pestle.

crushing the ginger, garlic, and chilies


Step 8

Also, combine the ground spices in a bowl; 1/4 tsp turmeric, 1 tsp byadgi red chili, 1 tsp coriander powder, and 1 tsp cumin powder.

combining the dry masalas


Step 9

Add in 1/2 cup water and give it a mix to form a paste.

making a paste of masalas with water


Step 10

In another pot or pan, heat 2 tbsp mustard oil until it smokes. Let it cool down a bit. Add in 1 tbsp ghee and turn the heat back on.

heating the mustard oil and ghee


Step 11

Saute 2 tbsp chopped coconut until golden brown. Take it out on a plate.

frying the chopped coconut for making bengali style matar ghugni


Step 12

In the remaining oil, add the whole spices; 1/2 tsp cumin seeds, 3 whole red chilies, 3 cloves, 4 bay leaves, 1-inch cinnamon, and 3 green cardamoms. Saute for a few seconds.

sauteing the whole spices


Step 13

Next, toss in 1 large onions and saute until they turn pink.

sauteing the onions


Step 14

Add in 1 medium diced potatoes and saute for 2-3 minutes. The potato should get some color.

adding in the potato or the aloo


Step 15

Add 1 medium finely chopped tomatoes and cook until they turn soft.

adding the tomatoes and sauteing until they turn mushy


Step 16

Now, add the crushed ginger, green chili, and garlic and saute until the raw smell goes away.

adding the crushed ginger and garlic


Step 17

Pour in the mixture of spices.

adding in the masala paste


Step 18

Saute on low heat for 5-6 minutes until oil begins to separate.

sauteing the masala for motor ghugni


Step 19

Add the strained boiled yellow peas. Stir gently.

adding in the ghugni matar


Step 20

Add the reserved stock. You may add more water to adjust the consistency. Adjust the salt. Bring it to a boil. Then let the ghugni simmer for 5-6 minutes. It should have a stew-like consistency.

adding water to the ghugni matar


Step 21

Finally, add in the fried coconut, 1/2 tsp bhaja moshla, 2 slit green chilies, 1 tsp sugar, and a handful of fresh coriander.

garnishing the curried yellow peas with coconut, chilies, and fresh coriander


Step 22

Give it a stir. Bengali style motor ghugni is ready.

kolkata street style matar ghugni


Step 23

When you serve it in individual bowls, garnish it with some chopped onions, tamarind chutney, and more bhaja moshla. Enjoy the Kolkata street style matar ghugni on its own or with some hot luchi!

kolkata street style matar ghugni

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3 Comments

  • Reply
    Priyadarshini
    June 22, 2019 at 4:16 am

    I just landed on your blog randomly while searching some recipe to try out and must say impressed with the recipes shared. This dish “bengali-ghugni” gonna definitely try . Looks simple to prepare

    • Reply
      Monica
      June 27, 2019 at 9:25 am

      Thank you so much. Do let me know how the ghugni turns out for you. 🙂

  • Reply
    shaumita
    August 13, 2019 at 11:43 pm

    whenver i visit my hometown in WB, i make sure to enjoy a bowl of street side ghughni. thank for sharing such an authentic recipe. as a bong, i can attest to it. made me nostalgic and homesick 🙂

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