Wednesday, March 22, 2017


Not always you need a complicated and lengthy recipe to have an outstanding outcome. Sometimes even for food, you will find more is less. This easy and quick recipe of ghugni comes handy when you need a good snack in little time. Since soaking the yellow peas overnight is not an option at that moment, I tend to soak them in hot water for 15 minutes and then pressure cook until I get the right texture.
With coconut, tamarind pulp, and dates and tamarind chutney, this recipe of ghugni is a complete winner. Do not skip the ground panch foran as that is the main ingredient to make this ghugni real and authentic.
how to make quick ghooghni / bengali yellow peas curry recipe and preparation

Quick Ghugni
Serves 4

½ cup of yellow peas
½ of a medium potato – peeled and cubed
1 tsp turmeric powder
1 and ½ tsp dry roasted and ground panch foran
½ tsp bhaja mosla / dry roasted and ground black peppercorns, cumin seeds, coriander seeds and dry red chillies
2 tbsp chopped coconut
1 tbsp tamarind pulp
1 tbsp sweet dates and tamarind chutney (optional)
A handful of chopped onion
Chopped green chillies  
A handful of chopped coriander leaves
2 tbsp mustard oil
1 tsp cumin seeds
A pinch of hing / asafoetida

Wash and soak the yellow peas overnight in water.
Next day, pressure cook the yellow peas with the cubed potatoes and 1 and ½ cup of water, until the cooker blows 2-3 whistles.
Wait till the pressure stabilises and then open the lid.
Heat the mustard oil in a kadai and add the cumin seeds and chopped coconuts.
Sauté for a minute on low flame and add the hing / asafoetida.
Immediately pour the cooked yellow peas.
Stir to mix and add the tamarind pulp.
Simmer till the peas come to a boil.
Add the bhaja mosla and ground panch foran.
Taste and adjust the seasonings.
Switch off the flame.
Serve hot with some chopped onions, chopped green chillies and chopped coriander leaves on top of it.
Drizzle some dates and tamarind chutney.

Sprinkle some sev if available.
Serve immediately.

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