Narkel Diye Niramish Ghugni / Pure Vegetarian Bengali Style Yellow Peas Curry with Coconut
Now now...don’t start
making faces just by reading the term pure vegetarian or niramish. This veg
version of ghugni is as much spicy and tasty as its non-veg cousin. And trust
me...the recipe is so foolproof that no one will notice (including you) that it
is without onion and garlic.
I feel, the coconut taste
better with this pure veg version of ghugni. I have made both...and with the
onion version, so many things are going on there that the coconuts remain as just
another ingredient, whereas in this vegetarian / niramish ghugni...the small
chopped pieces of coconuts add a noticeable nice texture and flavour.
Narkel Diye Niramish
Ghughni / Pure Vegetarian Bengali Style Yellow Peas Curry with Coconut
Serves 6
Ingredients:
1 and ½ cups of motor /
yellow peas
4 tomatoes – roughly chopped
1 and ½ inch ginger –
grated
1 small potato – (optional)
peeled and cut into small cubes
1 and ½ tsp panch foran /
Bengali five spices (You can buy or make your own, mix in equal amounts of
cumin seeds, nigella seeds, fenugreek seeds, fennel seeds and radhuni / wild
celery seeds. In case of unavailability replace radhhuni with mustard seeds.)
1 tsp cumin seeds
2 dry red chillies
A pinch of hing /
asafoetida
1 tbsp tamarind pulp
Juice of 1 lime
1 tsp turmeric powder
1 tsp red chilli powder
½ tsp bhaja mosla (dry
roast equal amounts of cumin seeds, coriander seeds, dry red chillies, and black
peppercorns for a minute on low flame, before grinding them into a semi smooth
powder)
2 tbsp mustard oil
2 tbsp chopped coconuts
Salt
A handful of fresh
coriander leaves – finely chopped
Method:
Wash the yellow peas in
water until clear water runs through.
Soak the washed yellow
peas in water for 4 hours at least, preferably overnight.
Cook the soaked yellow
peas and the cubed potatoes (if you are using them) in a pressure cooker with
enough water to submerge the yellow peas, salt and turmeric powder, until the
cooker blows 2 whistles. Switch off the flame and let the cooker sit until the
pressure settles down.
Dry roast the panch foran
in a skillet over low to medium heat for a minute and then grind them to a fine
powder. Keep this ground spice aside in a closed container to use later.
Heat the oil in a kadai
and add the cumin seeds, dry red chillies and asafoetida / hing to it.
Add the chopped coconuts
and dry for a minute.
Add the chopped tomatoes
to them.
Sprinkle some salt over
them and cook until the oil separated and the tomatoes have completely
disintegrated.
Add the ginger paste to
the tomatoes and cook for half a minute.
Add the turmeric powder,
and red chilli powder. Stir and cook the spices a little.
Now take the cooked yellow
peas and their water and pour them into the kadai.
Give a gentle stir to mix
everything.
When the ghugni starts
bubbling, add the bhaja mosla, ground panch foran, tamarind pulp and the lime
juice.
Stir to mix.
Taste and adjust the
seasonings.
Add the chopped coriander
leaves and stir to mix.
Switch off the flame and
serve hot with some extra lime wedge, grated coconuts and chopped coriander
leaves.
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