Ghugni is a popular street food in Kolkata as well as Assam, Bihar and Odissa. It is made from dried white peas and cooked up with spices and Bhaja Masala or roasted masala..it is the main ingredient of ghugni.It is served with the toppings of chopped onions,green chillies, chopped coriander leaves, tamarind water or lemon juice and a pinch of black salt.
Preparation Time - 7-8hrs (including soaking time)
Cooking Time - 15 minutes
INGREDIENTS FOR GHUGNI
Dried Yellow Peas - 2 cups, soaked in water for overnight
Salt - 1/2 teaspoon
Oil - 1/4 cup (preferrably mustard oil )
Bay leaf - 1 large
Onion, chopped - 2 cup
Ginger & Garlic paste - 2 teaspoon
Turmeric - 1/2 teaspoon
Red Chili Powder - 1/2 teaspoon or to taste
Cumin Powder - 1/2 teasoon
Coriander Powder -1tsp
Tomato, chopped - 1 large
Salt to taste
INGREDIENTS FOR BHAJA MASALA
Coriander Seeds -2tsp
Dry Red Chilli -4 ( according to your taste )
METHOD OF MAKING BHAJA MASALA OR ROASTED MASALA
Take all the ingredients of bhaja masala or roasted masala on tawa...dry roast them until light brown. .let them be cool...grind and make a fine powder.
Keep 2tsp of this masala aside for topping..and add remaining masala in cooking.
INGREDIENTS FOR TOPPINGS
Green chilli chopped -2
Lemon Juice-1tsp or Tamarind Water...(soak 1 tsp tamarind in 1 bowl water for 30 minutes...thain strain it)
Cilantro or Coriander leaves ( chopped)-1/2cup
At first take the overnight soaked "Dried Peas" in a pressure cooker with little water in it(1/2 cup), add salt and pressure cook upto 1 whistle. Turn off the heat and wait till the pressure is released.Open the cooker lid and keep aside
Take a pan, heat the oil in it. When the oil s hot enough, add bay leaf and chopped onions,fry until golden brown.
Add ginger garlic paste, fry until raw smell of masala paste goes away
Add chopped tomatoe,cumin powder,red chilli powder,turmeric powder ,coriander powde and salt (you already added salt while boiling peas..so be cautious of the quantity of salt). .cook until oil gets separated.Sprinkle some water to the pan to prevent the masala from burning.
Now add the boiled Dried Peas and toss with the masala mixture. Add 1/2 cup of water to the pan and let the curry boil for 5 minutes, cover on cook for 5 minutes on low flame.
After 5 minutes of boiling..sprinkle roasted or bhaja masala into the gravy and give a nice stir. Turn off the heat and let the curry stand for 10 minutes.
HOW TO ADD TOPPINGS BEFORE SERVING
Serve hot your ghugni sprinkle chopped onions, chillues,coriander leaves...little bit black salt and roasted or bhaja masala.,lemon juice or tamarind water...