Ghugni is a Bengali snack made from dried yellow Peas or “peeli matar” as it is called in Hindi.You can get this almost everywhere in all towns and cities and it is widely used both as an accompaniment with rice or roti or as a snack as we see Ghugni or even Ragda Pattice made in Maharashtra.
This recipe is very simple and involves cooking the peas till they are fork tender,sautéing them and serving them garnished with lovely toppings.The toppings differ from person to person and their individual tastes.Here I am presenting the basic Ghugni recipe with the basic topping.You can customise it according to your tastes and preferences..:)
Ghugni is usually made on the 10 day of Navratri to bring all the festivities to a grand end.However it is also served on “Niramish” days or days when they eat purely vegetarian (not even fish,though many of them do not consider the fish as a non vegetarian item and make lots of tasty variations) which is again awesome food cooked with vegetables and lentils like Shukto (a medley of different kinds of vegetables),Paanch Mishali Torkari (a very delicious amalgamation of 5 kinds of vegetables),any kind of Khichuri (rice with vegetables) or their versatile and delicious Chops (Potato Chop Mixed Vegetable Chop).
So let us make this wonderful recipe which will win many hearts.I referred Sandeepa Mukherjee Dutta’s famous book – Bong Mom Cookbook for the tasty Bhaja Masala as well as small tips for the Ghugni!
This recipe was featured for the 111th Theme of FoodieMonday Bloghop for the ongoing festivities!
Preparation Time : 2 hours
Makes : 5 – 6 servings
2 cups yellow dried peas (Sukhe Mattar)
1 tsp Soda Bicarb
4 Onions – finely chopped
1 inch piece Ginger – finely minced/1 tbsp ginger paste
2 fresh Green Chillies – minced/slit and chopped
2 tsp Kashmiri Chilli powder
1 tsp turmeric powder
Salt to taste (you can also add rock salt if you have it as Sandeepa mentions in her book)
2 tsp Bhaja Masala
Juice from 1/2 a lemon
1 Tomato – finely chopped
2 tbsp Oil
2 tbsp Coriander Leaves – finely chopped
3- 4 tbsp Sweet Tamarind Chutney
You can also use thin slices of Coconut and raw Mango as a delicious traditional topping
For Bhaja Masala :
1 tbsp each of :
AS WELL AS
2 Bay leaves
A small stick of Cinnamon
5 – 6 Peppercorns
Prepare the Bhaja Masala :
Dry roast,cool and powder the spices listed to a fine powder.Store in an airtight container.
Prepare the Ghugni :
Wash and soak the peas overnight.Next day add them to the pressure cooker along with the soda bicarb,turmeric and salt and pressure cook them for 5 – 7 minutes till fork tender.Do not overcook them as their skins might come out and they may become mashed.Reserve the water in which they were cooked.
Heat oil in a pan and add approximately 2 – 3 chopped Onions.Saute till translucent and brownish on the sides,Add ginger/paste and stir well till fried and cooked.Add the red chilli powder and stir and now add the cooked peas.Pour in 1/2 cup of the water and check for salt.If you think its not enough then add some here.Cover the pan and cook on medium – low heat till the water is absorbed.
It depends on how watery you like.I do not like mine to be too watery yet want some liquid to make the peas juicy as well as mix with the chutney and give a delicious last taste when we spoon up the last of the lip smacking Ghugni.Take off heat after the liquid evaporates.
Add the lemon juice and Bhaja Masala and mix well.Cover the pot and let the Ghugni amalgamate in all the flavours added.
Divide the prepared Ghugni between 5 – 6 serving snack plates.Top with a handful of the prepared onion-tomato-coriander leaves mixture,drizzle over with 1 tbsp of the Sweet Tamarind Chutney and (if using then slices of Coconut and raw Mango) serve.
Drizzling the Sweet Tamarind Chutney on the Ghugni…
Served with hot tea/chai….