Ghugni is one of the most popular dishes in Kolkata.. It can be had just as a snack on its own or with luchi/puri or bread toast
Ingredients (Serves 2)
1 cup (250ml) of white peas soaked in water for at least 8 hours
One medium onion finely chopped
One tomato finely chopped
2 inches ginger ground into fine paste with 1 green chilli
One small potato chopped into small pieces
Salt to taste
1 tsp each of cumin powder, coriander powder and Kashmiri red chilli powder
Dry roast 1 inch cinnamon, 3 pieces cardamom, 1 bay leaf, 3 whole dry red chilli, 1 tsp cumin seeds and 1 tsp coriander seeds. Powder this.
Mustard oil 1 tbsp. You can also use refined oil if you wish.
2 tbsp coriander leaves finely chopped
3 whole green chillies
Method
Pressure cook the white peas with salt to taste, turmeric powder and 2 slit green chilli. Take care not to over cook it. One whistle on high flame and 3 whistles on low flame should be enough but then it also depends on the pressure cooker you are using. Take mustard oil in a pan and fry the potato pieces till golden. Remove from oil and set aside. In the same oil add finely chopped onion and saute till translucent. Then add the ginger paste and saute for a minute. Then add finely chopped tomatoes with salt to taste just for the gravy as we have already added salt for the peas. Now cover and cook for 5 mins on low flame. Then add the fried potatoes with the cumin powder, Coriander powder and Kashmiri red chilli powder and mix well and cover and cook again for 2 minutes. Then add the white peas with a cup of water and cook for 10 mins till the potatoes are cooked and the white peas are nicely mixed with the seasonings. Now add the dry roasted powder and mix well. Finally garnish with coriander leaves and green chilli. Serve hot with raw onion sliced and bread toast or puri.
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