Bengali Food Recipe: Ghugni

Ghugni or dry white peas curry is another all time favorite snack item of Bengali Food. Tradtionally, it is served as a leisurely sunday breakfast with some puri or mainly as evening snack. But Bengalis can have this anytime of the day. This is also the second most popular street food of West Bengal, just after Phuchka or Gol-gappa. It's very easy to make and you can make anyone happy with this...at least in my home.

Need:

=Dry white/green/yellow peas(vatana) : 1 cup
=Potato : 1 (medium)
=Onion : 2 (medium)
=Tomato : 2 (medium)(blanched)
=green Chillies : 1 or 2(slitted)
=Bay leaf : 1
=Cumin Seeds : 2 tblsp.
=Ginger paste : 2 tblsp.
=Turmeric powder : 1 tsp.
=Chilli powder : 2 tsp.
=Coriander powder : 1 tsp.
=Cumin powder : 2 tsp.
=Salt to taste
=Oil : 3 tblsp.
=Tamarind Juice : 3-4 tblsp. or lime juice : 2 tblsp.
=Fresh coconut slices : cut into small pieces(optional)
=Fresh coriander leaves for garnishing

=Dry roast 1 dry red chilli, 1 tblsp. cumin seed and immediately grind it to fine powder

Making Process to Ghugni

=Soak the dry peas overnight or 4-5 hours in hot water. Pressure cook with little salt until it is just done not mushy.

=Dry roast cumin seeds and red chilli until light brown and immediately grind them into fine powder and store in a container to keep the flavour intact for later use. You can keep it for long time.

=If using tamarind juice, take 1 small ball of tamarind pulp and soak in 4 tblsp. of water for 12 minutes. Then squeeze the pulp, throw away the seeds and pulp and you will get the juice. Keep it aside.

=Cut the potatoes in small pieces. In a pan, heat oil, fry the potatoes until brown and keep aside. In the same oil, add bay leaves and cumin seeds when seeds start crackling, add onions and fry until it gets brown.

=Then add ginger paste, tomatoes, green chillies and stir fry some more until tomatoes get soft. Then add all the powdered spices and add 2 tblsp. of water and mix the spices and cook until oil seperates. Then add the boiled peas and potatoes.

=Mix well with the spices, season with salt and add 1cup of water and let it cook for 7-8 minutes. Remember : It's not a dry preperation, it has to have semi-thick gravy. It tastes better when hot.

=Finally, add coconut slices over the top and take it out off heat. 

=Take a bowl, serve the dal, sprinkle some sliced red onions, coriander leaves and roasted cumin-red chilli powder(Bhaja Masala) and a spoonful of tamarind or lemon juice.

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